Beef Ranchero Taco Skillet

Beef Ranchero Taco Skillet

Originally posted Jun 25, 2010 on old blog

I have been scouring through our recipes for those I could adapt for use with the new Lodge “Combo Cooker” on the propane grill. Today the wife mentioned her “Taco Skillet” recipe she got from Campbell’s Kitchen then modified to OUR tastes a few years ago. Our Son-in-law just absolutely *LOVES* this dish! Super simple, easy, fast, and good!

Beef Ranchero Taco Skillet

Ingredients:

• 1 pound ground beef
• 1 med. sweet onion
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup  (Regular or Healthy Request®)
• 1/2 cup Pace® Picante Sauce
• 1/2 cup water
• 7 corn tortillas (6-inch), cut into 1-inch pieces (we just tear them up)
• 1/2 cup shredded Mexican shredded cheese blend

Directions:

1. Cook the beef over lit burners with finely diced onion in a 10-inch 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.   Move skillet to indirect heat and cook for 5 to 10 minutes with lid closed.  Stir the beef mixture.  Top with the cheese.

Makes 4 servings, but you may need to double the ingredients depending upon how restless the natives are… 😉

After about 5 minutes, added some of the cheese, stirred, then added rest of cheese on top – cooked for about 2 more minutes.

We will have it with sweet corn and cole slaw for sides.