Beef Tortilla SkilletFrom magnoliasouth 9 years ago
- 1 lb. ground beef shopping list
- 1 can condensed tomato soup shopping list
- 1 c. chunky salsa shopping list
- 2 cans corn, drained shopping list
- 1/2 c. water (if freezing, reserve this until you're ready to serve it) shopping list
- 1 pkg. (10 each) of 6" flour tortillas (if freezing, reserve this until you're ready to serve it) shopping list
- 1/2 lb. cheddar cheese, shredded shopping list
- Optional: You can substitute black beans for the ground beef, or make it 1/2 ground beef and 1/2 black beans. Additionally, you can use 1 lb. Velveeta-like cheese, cut into cubes (add it to the skillet mix, then simmer until it's melted), then serve it over rice, rather than as it's own dish. The options are just about endless with this one. shopping list
How to make it
- In a large skillet brown ground beef, and then drain. (I always brown any ground beef with garlic and onions, and this is no exception. That's optional though.)
- Cut up the flour tortillas into triangular 1/8 pieces. That is quarter them, then cut the quarters in half lengthwise. (I stack all the whole tortillas up, then use a pizza cutter to cut them into triangular 1/8 pieces.)
- Stir in soup, salsa, corn and water; heat through.
- Once hot, fold in the tortillas. They often clump up into doughy balls, but that's okay. They're very tasty that way actually.
- Cook until tortillas are tender, about 3-5 minutes.
- Pour into a serving dish, and sprinkle the cheese on top.
- Freezer: This freezes amazingly well, but I don't add the tortillas or water until I reheat it. I place the cheese in it's own ziploc bag and attach it - and the package of tortillas - to the meal; then freeze.
The Cookmagnoliasouth Mobile, AL
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