Whisk your family away on a culinary adventure to the Southwest with this effortlessly delicious Beef Taco Skillet, where every bite is a fiesta of flavors! Featuring ground beef, picante sauce, tortillas, and Cheddar cheese, it comes together with just one pan and a few simple steps- all in under 25 minutes. To get dinner on the table even faster, you can make this recipe ahead and freeze it. Why not whip up a second batch next time you make it, and pop it in the freezer to really speed up mealtime when you’re in a rush! Click on the recipe tips below to see how.
Ingredients
- 1 pound ground beef
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup Regular or Healthy Request® or Campbell’s® Healthy Request® Classic Tomato Soup
- 1/2 cup Pace® Picante Sauce
- 1/2 cup water
- 6 flour tortilla (6-inch), cut into 1-inch pieces
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
- 1/4 cup diced fresh tomato, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
-
Tips
- For Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream after reducing the heat in Step 2.
-
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.
- Make It Spicy: Swap in Campbell's® Condensed Spicy Tomato Soup in place of our non-spicy, iconic Tomato Soup.
-
Step 1
Cook the beef in a 10-inch skillet over medium-high heat until well browned, about 5 to 7 minutes, 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 and let the dish rest for a few minutes, until the cheese melts.
-
Step 3
Garnish with the diced tomato and chopped cilantro, if desired, then serve.
Recently Viewed
Made With
Calories | 491 | |
Total Fat | 22 | g |
Sat. Fat | 8.7 | g |
Trans Fat | 0 | g |
Cholesterol | 89 | mg |
Sodium | 1061 | mg |
Total Carb | 38 | g |
Dietary Fiber | 3 | g |
Sugar | 9 | g |
Protein | 30 | g |
Vitamin D | 0 | %DV |
Calcium | 16 | %DV |
Iron | 23 | %DV |
Potassium | 17 | %DV |
Calories | 469 | |
Total Fat | 22 | g |
Sat. Fat | 8.7 | g |
Trans Fat | 0 | g |
Cholesterol | 89 | mg |
Sodium | 863 | mg |
Total Carb | 33 | g |
Dietary Fiber | 2 | g |
Sugar | 7 | g |
Protein | 30 | g |
Vitamin D | 0 | %DV |
Calcium | 16 | %DV |
Iron | 23 | %DV |
Potassium | 17 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.