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
- Cook beef in 10″ skillet until well browned, stirring to break up meat. Pour off fat.
- Stir in soup, salsa, water, tortillas.
- Heat to a boil. Reduce heat to low and cook for 5 min.
- 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.
Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.