Nacho Tacos

1 pound ground beef

1 medium onion, chopped

½ teaspoon chili powder

1 (10.75 ounce) can Campbell s® Condensed Fiesta Nacho Cheese Soup

8 taco shells, warmed

1 cup shredded lettuce

1 medium tomato, chopped

Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir 1/2 cup soup in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup, lettuce and tomato.