Beef Taco Skillet
1 lb. ground beef
1 can (10.75 oz) Campbell's Tomato Soup (reg. or less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6"), cut into 1 inch pieces
1/2 cup shredded cheddar cheese
A skillet supper for Mexican night. Adapted from the fine folks at Campbell's.
Yield: 4 servings
Cook beef in a 10" skillet until well-browned, stirring to break up meat. Pour off fat.
Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 mins. Stir. Top with cheese.
Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with soup.
Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.
Submitted by Diana Bogue
Contributed on: and modified on Thursday May 6th, 2010