Campbell's Beef Taco Skillet

1 pound ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular orHealthy Request®)

1/2 cup Pace® Picante Sauce

1/2 cup water

6 flour tortillas (6-inch), cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.
• Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese.

RECIPE TIPS

• For Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.
• For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
• Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.