Episode 27 – Beef Taco Skillet

Whenever I see a company pushing recipes that incorporate their particular ingredients, I’m always curious how they will work out. Are the recipes actually any good or are they just an excuse for the product maker to sell more goods.

Campbell’s® has really taken this idea to another level by setting up an entire web site full of recipes using their products. Enter the Campbell’s Kitchen and you are presented with countless options. For this test, I decided to give a recipe a try that sounded like it could be trouble. Find out if my suspicions were right or if I was just being too skeptical of good ol’ Campbell’s.

Ingredients:

•    1 pound ground beef
•    1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup  (Regular or Healthy Request®)
•    1/2 cup salsa
•    1/2 cup water
•    6 flour tortillas (6-inch), cut into 1-inch pieces
•    1/2 cup shredded Cheddar cheese

Directions:

Cook the beef in a 10-inch skillet over medium-high heat until well browned, 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.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.

Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.