Recipe Monday - Taco Skillet

Okay, so that looks half-disgusting. It's delicious, though, particularly for young kids, and a very quick way to use ground beef.

• 1 lb ground beef
• 10 34 ozs condensed tomato soup (campbell, regular or 25 less sodium)
• 12 cup salsa
• 12 cup water
• 6 flour tortillas (6 6 inch, cut into 1 inch pieces)
• 12 cup shredded cheddar cheese
• 1/2 cup sour cream

1. Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, sour cream, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes Stir. Top with cheese.

That's it. Mexican without the messy, keep-it-in-the-tortilla challenge. Also sweeter because of the soup.