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Skillet Taco Stew |
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Free Books / Cooking / Mom's Best Recipes Vol 4 / | |
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Skillet Taco Stew |
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(by Shirley McNevich)
1 lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. can Campbell's tomato soup
1/2 cup to 1 cup Pace salsa (your choice of flavor and mild, medium or hot)
1/2 cup sour cream
1/2 cup water
6 flour or corn tortillas
1/2 cup shredded cheddar cheese
Cut all tortillas into bite sized pieces--set aside. In a large skillet add ground chuck, chopped onion, salt and pepper--stir and cook over medium heat until beef is browned. Pour fat off of the meat/onion mixture. Add tomato soup, sour cream, water and tortilla pieces to the meat mixture--cook and stir over medium heat until boiling. Turn heat back to low--cook and stir until hot enough to serve. Sprinkle shredded cheddar cheese on top, then serve.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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