Beef Taco Skillet
The flavors of the Southwest come alive in this easy skillet supper featuring ground beef, picante sauce, tortillas and Cheddar cheese - it's a family favorite that's on the table in just 25 minutes. To make getting dinner on the table even faster, you can make this recipe ahead and freeze it. Why not make a second batch next time you make it, and pop it in the freezer to really speed up dinner the next time you’re in a rush! Click on “recipe tips” below to see how!
serves
4
(about 1 cup each)
Ingredients
cost per recipe: $5.72
The price is determined by the national average.
-
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 - Medium
-
1/2
cup water
-
6
flour tortilla, cut into 1-inch pieces
-
1/2
cup shredded Cheddar cheese (about 2 ounces)
How to Make It
Step 1
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Step 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 minutes. Stir the beef mixture. Top with the cheese.
Recipe Tips
- For Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.
- For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
- Make Ahead Freezer Meal: Prepare the beef mixture as directed but do not top with the cheese (you’ll use it after reheating). Cool completely. Spoon the cooled mixture into a gallon-size resealable freezer bag. Seal bag (removing air) and freeze (you can freeze the remaining cheese, too, in a resealable freezer bag). Cook frozen or thawed mixture in a 12-inch skillet over medium-low heat until hot (you may need to add ¼ cup water if heating from frozen) and stirring occasionally. Top with the cheese.
