This recipe is definitely one of the easiest I've ever put together and it cooked up quickly and easily. But then, what I ended up I wasn't quite sure what to do with. The skillet gives you a concoction of beef and tortillas cooked with salsa and tomato soup. It isn't quite thick enough to be a stew and not thick enough to be a soup. It's somewhere in the middle. I wasn't exactly sure how to serve it. I think for the leftovers I'll make rice to go with the dish, but for tonight I made do with tortilla chips and sour cream.
I liked this dish but the taste of tomato soup sort of overwhelms it. I also think if I were to make this again I would add a dash of taco seasoning to give a better kick to it. As it is, this is a very mild, bordering on bland dish but filling. I had only a small helping myself and I'm stuffed. I also, unlike what the recipe called for, didn't put cheese over the entire finished product, only my portion of it. As it will be eaten over the week, I figured I would prefer adding fresh cheese to each serving rather than putting it all on at once.
Honestly, I have a better Mexican skillet recipe in a cookbook I prefer to this one so it's one that is not getting a permanent place in my recipe box but I'm glad I tried it out. For a busy night when you aren't sure what to make and you know you have a pound of hamburger in the freezer, I could see this becoming an easy, go-to dish.
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| Beef Taco Skillet |
1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 water
4 flour tortillas (8" round, cut into 1" pieces)
1/2 cup taco blend shredded cheese
Directions:
1) Brown beef in 10" skillet until well-browned; drain fat
2) Stir in soup, salsa, water and tortillas.
3) Heat to a boil, reduce heat to low and cook for 5 minutes
4) Stir and serve; top each serving with cheese.
Makes 4 servings
