Beef Taco Skillet

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Campbell's has some of the easiest and yummy recipes if you ever take a glance at the back of those cans.  Never pass up checking those out because most of the time these are "tried and true" recipes.  Kinda like the pumpkin pie recipe on the back of the Libby's pumpkin can.  And Lord knows my mother raised me on the Campbell's Chicken and Rice Bake dish. 

Here's one that I found in a coupon flyer that was attached to the tomato soup coupon.  This is the perfect recipe if you're home and want to make dinner in under 20 minutes.  And even though the recipe says it makes four servings, ummm...David and I scrape the skillet clean.

Beef Taco Skillet
Campbell's recipe

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch) , cut into 1-inch pieces (I use 4 whole grain tortillas)
1/2 cup shredded Cheddar cheese

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

Stir the soup, salsa, water, and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the beef mixture is hot and bubbling. Stir the beef mixture. Top with the cheese.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup. (I like it this way)