Beef Taco Skillet

• 1 lb ground beef
• 1 (10 3/4 ounce) can condensed tomato soup
• 12 cup picante sauce
• 12 cup water
• 6 (6 inch) flour tortillas, cut into 1-inch pieces
• 12 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.
2. Pour off any fat.
3. Stir in the soup, picante sauce, water and tortillas in the skillet and heat to a boil.
4. Reduce the heat to low.
5. Cook 5 minutes.
6. Stir in the beef mixture.
7. Top with the cheese.
8. RECIPE TIPS:.
9. Flavor Variation: for Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.
10. Flavor Variation: for Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
11. Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn on the cob.
12. For dessert serve a store-bought flan.

ground beef, tomato soup, picante sauce, water, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/beef-taco-skillet-497268 (may not work)