Beef Taco Skillet

Submitted by Chris Fowler

This little recipe came from a Sunday insert ad by Campbell’s soup, and I found it when I was looking for something quick and easy to throw on the table. It turned out to be a keeper, and I have modified it several times depending what I had (or didn’t have) in the frig.

Prep: 5 minutes, Cook: 20 minutes


1 lb ground beef
1 can (10 3/4 oz) Campbell’s Tomato soup (regular or 25% less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6″), cut into 1 inch pieces
1/2 cup shredded cheddar cheese


  1. Cook beef in 10″ skillet until well browned, stirring to break up meat. Pour off fat.
  2. Stir in soup, salsa, water, tortillas.
  3. Heat to a boil. Reduce heat to low and cook for 5 min.
  4. Stir, top with cheese.

Makes 4 servings.

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

Vegetarian Taco Skillet
Eliminate beef and substitute beans.

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

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