I confess that I’m a little embarrassed about this recipe because it uses condensed soup. I draw the line at cream of mushroom, though, and this one calls for tomato. In the clear.
1 1 lb ground beef
1 can condensed tomato soup
1 cup salsa
1/2 cup water
8 flour or corn tortillas (6″), cut into 1″ pieces
1 cup shredded Cheddar cheese
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
TOP with remaining cheese.