Servings: 4

Prep Time: 5 Min.

Cook Time: 20 Min.

What you need:

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1 lb. ground beef
1 can (10-3/4 oz.) CAMPBELL'S® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 c. Pace® Picante Sauce
1/2 c. water
6 flour tortillas (6-in.), cut into 1-in. pieces
1/2 c. cheddar cheese, shredded

What to do:

1. Cook the beef in a 10-in. skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 min. Stir the beef mixture. Top with the cheese.

Recipe Tips:
* For Creamy Mexican Fiesta Skillet, stir in 1/2 c. sour cream with the soup.
* For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

* Cost per recipe: $6.50

Serve with:

Mixed green salad with Italian salad dressing and corn on the cob.

Nutritional information:

Calories: 463;   Total Fat: 20g;   Saturated Fat: 8g;   Cholesterol: 82mg;   Total Carbs: 39g;   Fiber: 3g;   Protein: 29g;   Sodium: 1106mg;