Beef Taco Skillet


1 lb. ground beef
1 can (10 3/4 oz.) Condensed Tomato Soup
1 cup Chunky Salsa
1/2 cup water
8 corn tortillas OR flour 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 min. or until hot.  Top with remaining cheese. Serves 4.

Leftovers can be reheated and served with tortilla chips and your favorite Southwestern toppings, such as sliced green onions, sliced black olives, prepared guacamole and sour cream.

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
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