December 7, 2007

Beefy Taco Skillet

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese Directions:

Cook the beef in a 10-inch skillet until well browned, stirring to break up the meat. Pour off any fat.Stir in the soup, salsa, water, and tortillas. Heat to a boil. Reduce the heat to low and cook for 5 minutes. Stir. 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.Serves 4.

You can kick it up a notch by adding a teaspoon of hot pepper sauce to the soup mixture

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