1 lb. ground beef
1 (10 3/4 oz.) can Campbell's condensed tomato soup
1 c. Pace thick and chunky salsa
1/2 c. milk
6 flour tortillas or 8 corn tortillas (6 to 8-inch) cut into 1-inch pieces
1 c. shredded Cheddar cheese

In a skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and 1/2 of the cheese. Spoon into a 2-quart shallow baking dish. Cover. Bake at 400° for 30 minutes or until hot. Sprinkle with remaining cheese. Yield: 4 servings.