Beef Taco Skillet

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell's(R) Condensed Tomato Soup (Regular or Healthy Request(R)
• 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 the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, salsa, 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.
3. Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.
4. Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
5. Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn-on-the cob. For dessert serve with a store bought flan.

ground beef, campbellsuae, salsa, water, flour tortillas, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/beef-taco-skillet-50089967 (may not work)