beef taco skillet
Another Southwestern skillet meal that will keep you warm and cozy during the Fall and Winter. PS: I also love to make skillet dinners!
prep time
15 Min
cook time
20 Min
method
---
yield
5 to 6
Ingredients
- 1 pound ground beef
- 1 (10.75) ounce can condensed tomato soup
- 1 can kidney beans
- 1/2 cup salsa (i used the chunky/medium kind)
- 1/2 cup water
- 6 (6-inch) - flour tortillas, cut into 1-inch pieces
- 1/2 cup shredded cheddar cheese
- - sour cream (optional)
How To Make beef taco skillet
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Step 1Cook the beef in a 10-inch skillet over medium-high heat until no longer pink, stirring often; pour off fat.
-
Step 2Stir in soup, salsa, water, kidney beans and tortillas and heat to a boil; reduce heat to low.
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Step 3Cook for 5 minutes or until beef mixture is hot and bubbling; stir mixture and top with cheese.
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Step 4Top each serving with a dollop of sour cream, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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