May 5, 2008

Beef taco skillet

1 lb. ground beef
1 can (10 3/4 ounces) Tomato Soup
1/2 c sour cream
1/2 c salsa
1/2 c water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 c shredded Cheddar cheese

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, sour cream, salsa, water, and tortillas.
Heat to a boil.
Reduce the heat to low and cook for 5 minutes.
Top with the cheese.

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