Tuesday, October 5, 2010

Beef Taco Skillet

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup Pace® Picante Sauce
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.


Flavor Variation: for Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.

Flavor Variation: for Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
Cost per recipe: $6.50
Makes: 4 servings (about 1 cup each)

Nutrition per Serving
Calories: 463
Fat: 21g
Fiber: 3g
Protein: 29g
Sodium: 1106mg

Beef Taco Skillet

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