Beef Taco Skillet
Whisk your family away on a culinary adventure to the Southwest with this effortlessly delicious Beef Taco Skillet, where every bite is a fiesta of flavours! Featuring ground beef, picante sauce, tortillas, and Cheddar cheese, it comes together with just one pan and a few simple steps- all in under 25 minutes. To get dinner on the table even faster, you can make this recipe ahead and freeze it. Why not whip up a second batch next time you make it, and pop it in the freezer to really speed up mealtime when you’re in a rush!
Directions
- Cook the beef in a 10-inch skillet over medium-high heat until well browned, about 5 to 7 minutes, stirring often to separate meat. Pour off any fat.
- Stir the soup, salsa, water 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 and let the dish rest for a few minutes, until the cheese melts.
- Garnish with the diced tomato and chopped cilantro, if desired, then serve.
Recipe Tips
- For Creamy Mexican Fiesta Skillet, stir in 1/2 cup (125mL) sour cream after reducing the heat in Step 2.
- For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Nacho cheese blend instead of Cheddar.
- Make Ahead Freezer Meal: Prepare the beef mixture as directed but do not top with the cheese (you’ll use it after reheating). Cool completely. Spoon the cooled mixture into a large-size resealable freezer bag. Seal bag (removing air) and freeze (you can freeze the remaining cheese, too, in a resealable freezer bag). Cook frozen or thawed mixture in a 12-inch skillet over medium-low heat until hot (you may need to add ¼ cup water if heating from frozen) and stirring occasionally. Top with the cheese.
- Make it Spicy: Swap in Pace® Chunky Medium or Hot Salsa in place of our non-spicy, Pace® Chunky Mild Salsa.
Recipe Made With
PACE® Chunky Mild Salsa
CAMPBELL’S® Condensed Tomato Soup
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