Wednesday, January 6, 2010

beef taco bake

this recipe is certainly not the best recipe i've ever had but it was tasty and a great one for using up tomato soup. i would really like to try it substituting the ground beef for chili con carne. i would also like to try it using macaroni noodles in place of the tortillas to make it more food storage friendly.

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)

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)

*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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