Beef Taco Bake
recipe found at real mom kitchen
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup salsa
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortilla (6-inch), cut into 1-inch pieces (I use my pizza cutter to do this)
1 cup shredded Cheddar cheese (about 4 ounces)
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup salsa
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortilla (6-inch), cut into 1-inch pieces (I use my pizza cutter to do this)
1 cup shredded Cheddar cheese (about 4 ounces)
Cook the beef in a large skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese. (I put it back in the oven for 5 min to get the cheese nice and melty)
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese. (I put it back in the oven for 5 min to get the cheese nice and melty)
*to make it a stovetop meal skip the baking part and serve warm and heated out of a skillet
Food Storage items used: tomato soup, salsa, could substitute beef for beans or chili con carne, could substitute milk for evaporated milk or powdered milk, could substitute tortillas for cooked macaroni noodles
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