1 can tomato soup
1 cup chunky salsa
1/2 cup water
8 corn tortillas or flour tortillas (6-in.), cut into 1-in. pieces
1 cup shredded cheddar cheese
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| BEEF TACO SKILLET II | ||
| Yields 4 | ||
| 1 lb. ground beef 1 can tomato soup 1 cup chunky salsa 1/2 cup water 8 corn tortillas or flour tortillas (6-in.), cut into 1-in. pieces 1 cup shredded cheddar cheese |
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| Cook beef in skillet until browned; drain. Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 or until hot. Top with remaining cheese. | ||