Campbell's® Beef Taco Skillet
- 1 pound ground beef
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
- 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 it's well browned, stirring often. 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 or until the beef mixture is hot and bubbling. 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 store bought flan.
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