Beef Taco Skillet & This Week's Menu

We had Beef Taco Skillet tonight, a recipe I've seen in many cooking magazines as an advertisement for Campbell's.  I was instantly turned on, since it's a meal that can be prepared in under 30 minutes and only requires one pot.  I knew it would be something that Serena would like.  And I had little pieces of tortillas left over from another dish I recently made.  With only a few things required, it was a given we'd have it this week.

It was good.  I knew it wouldn't be an "Oh my goodness, what have I been missing out on" meal, but it was good.  Serena really liked it.  And it was easy.  As was clean-up.  And I'm pretty sure leftovers will be good as well.

Perfect for a weeknight (even though I took advantage of it's easiness on a Saturday).  Will definitely be a repeat for us.

Beef Taco Skillet
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1 lb ground beef
1 can (10-3/4 oz) Campbell's Condensed Tomato Soup
1/2 cup Pace Chunky Salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded Cheddar cheese

Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off fat.  Stir soup, salsa, water and tortillas in skillet and heat to a boil.  Reduce heat to low.  Cook 5 min.  Stir.  Top with cheese.