Beef Taco Skillet
Courtesy of Campbell's® Kitchen
Serve With:
Mixed green salad with Italian salad dressing and corn on the cob.
Servings: 4
Mixed green salad with Italian salad dressing and corn on the cob.
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
* 1 lb. ground beef
* 1 can (10-3/4 oz.) CAMPBELL'S® Condensed Tomato Soup (Regular or Healthy Request®)
* 1/2 c. Pace® Picante Sauce
* 1/2 c. water
* 6 flour tortillas (6-in.), cut into 1-in. pieces
* 1/2 c. cheddar cheese, shredded
* 1 can (10-3/4 oz.) CAMPBELL'S® Condensed Tomato Soup (Regular or Healthy Request®)
* 1/2 c. Pace® Picante Sauce
* 1/2 c. water
* 6 flour tortillas (6-in.), cut into 1-in. pieces
* 1/2 c. cheddar cheese, shredded
What to do:
1. Cook the beef in a 10-in. skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 min. Stir the beef mixture. Top with the cheese.
Recipe Tips:
* For Creamy Mexican Fiesta Skillet, stir in 1/2 c. sour cream with the soup.
* For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
* Cost per recipe: $6.50
2. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 min. Stir the beef mixture. Top with the cheese.
Recipe Tips:
* For Creamy Mexican Fiesta Skillet, stir in 1/2 c. sour cream with the soup.
* For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
* Cost per recipe: $6.50
Nutritional information:
Calories: 463; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 82mg; Total Carbs: 39g; Fiber: 3g; Protein: 29g; Sodium: 1106mg;