Post by Chris in NM on Jul 19, 2009 8:21:42 GMT -6
Beef Taco Skillet, my way
Adapted from a Campbell's Kitchen recipe
Serves: 3 - 4
1 pound ground beef
1 can (10 3/4 ounces) tomato sauce
1 sm. 6 oz. chopped Hatch green chilis
1 small onion, diced
1/2 cup salsa – I used my old stand-by, Chi Chi’s mild salsa
1/2 cup water
3 corn tortillas, cut into 1-inch pieces
½ to ¾ cup shredded Mexican blend cheese
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Add diced onions to beef and saute’ till soft. Pour off any fat.
Stir the sauce, salsa, water, green chilis 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.
Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.
Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar. I used our Presto square 10” electric skillet. Chris in NM
Adapted from a Campbell's Kitchen recipe
Serves: 3 - 4
1 pound ground beef
1 can (10 3/4 ounces) tomato sauce
1 sm. 6 oz. chopped Hatch green chilis
1 small onion, diced
1/2 cup salsa – I used my old stand-by, Chi Chi’s mild salsa
1/2 cup water
3 corn tortillas, cut into 1-inch pieces
½ to ¾ cup shredded Mexican blend cheese
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Add diced onions to beef and saute’ till soft. Pour off any fat.
Stir the sauce, salsa, water, green chilis 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.
Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.
Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar. I used our Presto square 10” electric skillet. Chris in NM