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Beef Taco Skillet

An image of prepared Beef Taco Skillet showing ground beef, Campbell's® Condensed Tomato Soup, Pace® Picante Sauce, flour tortillas and Cheddar cheese.
  • prep time: 5 min
  • total time: 25 min
  • serves: 4 (about 1 cup each)
  • calories: 569 1 serving

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.
  • 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.

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Calories 569
Total Fat 28 g
Sat. Fat 11 g
Trans Fat 1 g
Cholesterol 115 mg
Sodium 1087 mg
Total Carb 38 g
Dietary Fiber 3 g
Sugar 10 g
Protein 39 g
Vitamin D 0 %DV
Calcium 16 %DV
Iron 23 %DV
Potassium 18 %DV
Calories 549
Total Fat 28 g
Sat. Fat 11 g
Trans Fat 1 g
Cholesterol 115 mg
Sodium 890 mg
Total Carb 33 g
Dietary Fiber 3 g
Sugar 7 g
Protein 38 g
Vitamin D 0 %DV
Calcium 16 %DV
Iron 23 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.