Beef Taco Skillet

Source: Campbell’s Kitchen

Prep: 5 minutes

Cook: 20 minutes

Makes: 4 Servings (about 1 cup each)

Ingredients:

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (Regular or Health Request)
• 1/2 cup Pace Picante Sauce (salsa)
• 1/2 cup water
• 6 flour tortillas (6-inch), cut into 1-inch pieces
• 1/2 cup shredded Cheddar cheese

Directions:

1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

Recipe Tips:

1. Flavor variation: for Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.
2. Flavor variation: for Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
3. Serving suggestion: Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.