Mary Costa-Pearson

Beef Taco Skillet

From: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
Serves: 4


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


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

Stir the soup, salsa, 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.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.

Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn-on-the cob. For dessert serve with a store bought flan.

Beef Taco Skillet

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