Prep: 20 minutes
Yield: 4 servings
1 lb ground beef
1 10 oz can tomato soup
1/2 cup salsa
1/2 cup water
6, 6" flour tortillas, cut into 1" pieces
1/2 cup shredded cheddar cheese
Cook beef in 10" skillet until well browned, stirring to break up meat. Drain fat. Stir in soup, salsa, water, and tortillas. Heat to a boil, reduce heat and cook for 5 minutes on low. Top with cheese.
How kids can help:
Kids can tear or using a butter knife cut tortillas. Older kids can shred cheese & open cans.
Tips & Tricks:
For a creamier skillet casserole, add 1/2 cup sour cream when you add the soup. Experiment with corn or whole grain wheat tortillas. Monterey or Pepper Jack cheese gives this casserole a Tex-Mex kick.
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