Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Beef Taco Skillet




Source of Recipe


newspaper


Recipe Introduction


Quick and easy.


List of Ingredients





1 lb ground beef
1 can (10 3/4 oz) tomato soup
1/2 c picante sauce
1/2 c water
6 flour tortillas (6 inch) cut into 1 inch pieces
12 c shredded cheddar cheese

*mushroom slices


Recipe




Cook beef in skillet until browned; drain fat.
Stir in soup, picante sauce, water and tortillas.
Heat to boiling then reduce heat to low and cook for 5 minutes.
Stir in cheese and serve

Notes:
I added mushroom slices.
I didn't add the tortillas to the mixture but served it on them instead.

This was soupy so I might cut the water to 1/4 c next time.
I used salsa in place of the picante sauce.