Beef Taco Skillet

Pinit

 
This Mexican themed recipe is a very flexible meal that can be altered depending on what you have on hand. Depending on your taste buds, you can spice this recipe up or keep it relatively tame – it’s up to you! We love to serve this with tortilla chips and eat it like a Mexican chili.

Beef Taco Skillet

Adapted from Campbell’s Kitchen

Recipe Ingredients:

  • 1 pound ground beef (we use lean 93/7 ground beef)
  • 3/4 cup salsa
  • 1/4 cup water
  • 3 flour tortillas (12 inch) or 6 of the 6 inch tortillas
  • 1 can tomato soup OR vegetable beef soup (OR another variety of your choice!)
  • 1/2 cup shredded cheese (cheddar, Mexican-blend, pepper jack, whatever you like!)
  • Seasoning and/or hot sauce (optional)

Yum! I told you there was a lot of flexibility here depending on your taste! The original recipe uses 1 can condensed tomato soup, but I happened to have vegetable beef soup on hand and it worked very well. I’m sure there are other varieties that would work  with this dish also.

Another great thing about this recipe is that you could add some veggies to it if you wanted. Perhaps you have some left over tomato or green pepper that you could chop up and cook with the beef. Or maybe you really want to spice it up and add some diced jalapeno peppers. Don’t be afraid to add your own flare!

Recipe Directions:

First, heat a large skillet over medium-high heat and brown your ground beef, stirring often, until there is no pink left.

While your meat is browning, cut your tortillas into approximately 1-inch pieces.

If you didn’t use lean ground beef, you will probably need to drain the meat to pour off the fat. Just drain the meat in a colander and immediately return the beef to the skillet, which should still be on medium-high heat. Add the salsa, water, soup, and tortillas.

At this point you could add some hot sauce or any other herbs, spices, or seasoning you’d like. I stirred in 2 teaspoons of chopped cilantro and about a tablespoon of fajita seasoning to the skillet to give ours a little oomph! Heat everything in the skillet to a boil, stirring occasionally. Let the mixture boil for about 10-15 seconds, then reduce the heat to low and let the mixture simmer for about 5 minutes, still stirring occasionally. Then add the half cup of cheese to the mixture.

After you let the cheese melt, it’s ready to serve!

Pinit

 
We give this dish 4 out of 5 herbs. We love it’s simplicity and flexibility, and that we are able to spice it up to our liking! Another great thing about this meal is that everything was cooked in one skillet, so cleanup is a breeze!

 

Beef Taco Skillet
Author: 
 
Ingredients
  • 1 pound ground beef (we use lean 93/7 ground beef)
  • 3/4 cup salsa
  • 1/4 cup water
  • 3 flour tortillas (12 inch) or 6 of the 6 inch tortillas
  • 1 can tomato soup OR vegetable beef soup (OR another variety of your choice!)
  • 1/2 cup shredded cheese (cheddar, Mexican-blend, pepper jack, whatever you like!)
  • Seasoning and/or hot sauce (optional)
Instructions
  1. First, heat a large skillet over medium-high heat and brown your ground beef, stirring often, until there is no pink left.
  2. While your meat is browning, cut your tortillas into approximately 1-inch pieces.
  3. Drain the meat in a colander and immediately return the beef to the skillet, which should still be on medium-high heat.
  4. Add the salsa, water, soup, and tortillas.
  5. At this point, add hot sauce or any other herbs, spices, or seasoning you'd like. Heat everything in the skillet to a boil, stirring occasionally. Let the mixture boil for about 10-15 seconds, then reduce the heat to low and let the mixture simmer for about 5 minutes, still stirring occasionally.
  6. Add the half cup of cheese to the mixture. After you let the cheese melt, it's ready to serve!

 


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