Creamy Ranchero Bake

It's a modified recipe from Campbells. I left out some things and put in others... Campbells Tip: Serve with a cucumber salad topped with your favorite vinaigrette. For dessert serve vanilla ice cream.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  lb lean ground beef
• 1 (10 3/4ounce) can  Campbell's creamy ranchero tomato soup
• 1⁄4 cup water
• 6 -8  corn tortillas, ripped into pieces
• 1  cup cheddar cheese, shredded
• 4  tablespoons fat free sour cream
• 1 (15 ounce) can  fat-free refried beans

Directions

1. Cook beef in skillet until browned, adding cumin, old bay, salt and pepper, etc. to your liking. Pour off fat.
2. Add Campbell's Condensed Creamy Ranchero Tomato Soup and water. Mix thoroughly.
3. Layer the following into a 2-quart slightly greased shallow baking dish: tortillas, cheese, meat/soup mixture until you run out.
4. Spoon refried beans and sour cream into corners in big dollops. Feel free to get fancy and make a design, or put the refried beans and sour cream in the layers if you like.
5. Cover and bake at 400°F 25 minute or until hot. Sprinkle with more cheese and bake another 5 minutes.