Beef Taco Skillet

At last, a winner! (But I already knew it was) Sometimes you just get lucky. You read an ad in a magazine, sponsored by a soup manufacturer, and think 'I could make that'. So you try it and discover that everyone in your family loves it. On top of that, it's very easy to make! Bulls-eye.

This recipe I think originally came out of a Reader's Digest magazine (my secret vice), but is now readily available online at the Campbell's Soup web site. It's simple, fast, and filling. The real problem is that while it used to make enough for leftovers, my kids keep going back for second and third helpings, which means it's probably time to start doubling the recipe.

I should note that while I do serve it as described, I always include corn chips of some sort as sort of 'scoops' for the mixture. Yes, there are tortillas in the meal, but they don't quite provide the satisfying crunch of a good chip, and it's also nice to have some sort of vehicle for getting it into your mouth. You realy can't go wrong with this, and it opens itself to any number of variations as you please.

Beef Taco Skillet

Ingredients:

1 pound ground beef

1 (10.75 oz) can of Tomato soup (I don't have to tell you which brand they recommend...)

1/2 cup salsa

1/2 cup water

6 flour tortillas (6 inch) cut into 1 inch strips. Note - I usually keep it to two 10-inch tortillas - otherwise, the tortillas kind of overrun the meal.

1/2 cup shredded cheese

Directions:

Cook the beef in a skillet until well-browned. Drain the fat.

Stir in the soup, salsa, water, and tortillas and heat to a boil.

Reduce heat to low and cook for 5 minutes.

Stir one final time, then top with cheese.

Serve hot as cheese melts. I like to include tortilla chips, something crunchy, that turns this into something of a finger food, though it does jsut fine on the plate by itself.

Verdict: a BIG hit!

Score:

Hits - 2

Misses - 3