Serve With: 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
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.