- Portion size 8 servings
MethodIn large nonstick skillet, heat oil over medium-high heat; cook onion, green pepper and red pepper until softened, about 4 minutes.
Stir in beef, cumin and oregano; cook, stirring often, until browned, about 6 minutes. Stir in half of the condensed soup and the beef broth until combined.
Divide among tortillas; roll up and place seam side up in 13- x 9 -inch (3 L) glass baking dish.
Stir remaining condensed soup with 1 tbsp (15 mL) water; pour over tortillas. Bake in 400ºF (200ºC) oven until bubbling, about 20 minutes. Serve topped with tomato and coriander.