For lunch today I made tacos. Nothing new there. But for dinner I made a Beef Taco Skillet recipe from my Campbell's 1-2-3 Dinner cook book. It was yummy and used up the leftover tortillas I had in the cabinet. I'm starting to venture into the world of Mexican cooking more because it's quick, cheap, and fairly easy to make. Gloria grated the cheese and ripped the tortillas into pieces.
Here's the recipe:
1 pound ground beef
1 can (10 3/4 oz) tomato soup
1 cup picante sauce
1/2 cup water
8 (6 inch) tortillas cut into pieces
1 cup shredded cheddar cheese
1. Brown the beef and drain it.
2. Add everything in except half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
3. Top with remaining cheese.