Monday, May 17, 2010

Beef Taco Skillet

Beef Taco Skillet

  • 1 pound ground beef
  • 1 can (10 ounces) tomato soup
  • 1/2 cup salsa
  • 1/2 cup water
  • 6 flour tortillas (6-inch), cut into 1-inch pieces
  • 1/2 cup shredded Cheddar cheese
  1. Cook beef in skillet until well browned, stirring to break up meat. Pour off fat.
  2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for five minutes. Stir. Top with cheese. Makes four servings.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream.

Ranchero Style: Use corn tortillas instead of flour, and shredded Mexican cheese blend instead of Cheddar.

Note: To make a low-carbohydrate version, I fried the tortilla pieces separately in a bit of olive oil, adding salt, pepper, garlic/onion powder and minced onion. In a separate bowl, spoon some of the cooked sauce over the fried torilla pieces for anyone who wants tortillas.