Tuesday, March 13, 2012

Beef Taco Skillet

This recipe comes from a cooking with Campbell's Soup pamphlet, but I have tweaked it to feed a bigger crowd.  The tortillas in it always make my kids hesitant, until they taste it, then it disappears.  You can also use leftover shredded beef in this, which makes is a super fast-to-fix meal.

Beef Taco Skillet
1 lb. ground beef
2 Tbsp. dry minced onion
1 can Campbell's Tomato Soup
1 1/2 c. salsa
1/2 c. water
12 flour or corn tortillas
1 can (8 oz.) tomato sauce
1 c. shredded cheese

Brown beef and onion together in a skillet, spoon off fat.  Add soup, salsa, water, tortillas and tomato sauce.  Heat to a boil, cover and cook about 5 min. or until hot.  Top with cheese.

Notes:  I prefer flour tortillas and I like to serve this with a dollop of sour cream.  To use already cooked beef in this, just heat the beef until it is warm in the skillet with the onion and a bit of oil, then proceed.

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