Beef Taco Skillet

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.


Leave a comment

Filed under Beef, Cheese, Mexican, No oven necessary., Quick

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s