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Beef Taco Skillet


(Contributed by Michelle Warren from “Taste of Home”)

Prep:  5 min.
Cook:  20 minutes
Makes:  4 servings
1 lb. ground beef
1 can (10 3/4 oz.) 98% fat free Campbell’s Tomato Soup
½ cup “Pace” Chunky Salsa (I used church cannery salsa)
½ cup water
6 ww flour tortillas “6”, cut into 1” inch pieces
½ cup shredded cheddar cheese


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


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