Esta es una exhibición prevé de cómo se va ver la receta de 'Taco Skillet' imprimido.

Receta Taco Skillet
by Wendi Taylor

Taco Skillet

It's sort of like hamburger helper, only it doesn't involve noodles or a box mix. And it tastes a whole lot better <grins>

Variations:
Add 1/2 cup frozen corn or 1 cup cooked pinto beans during step four.
Top with sour cream, sliced black olives, shredded lettuce, sliced avocado, or crumbled corn chips.

Note: I recommend using low-fat and low-sodium versions of any processed ingredients such as canned soups, salsas, or vegetables.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 lb ground beef
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 2 garlic cloves, chopped
  • 1 tomato, chopped
  • 1 10 oz can low-sodium tomato soup
  • 1 cup low sodium salsa or picante sauce
  • 1 cup shredded cheddar cheese
  • 1/2 cup water
  • 6 flour tortillas, cut into 1-inch squares

Direcciones

  1. Saute onion, jalapeno, and garlic in a bit of olive or vegetable oil in a large skillet for a few minutes.
  2. Add crumbled ground beef, and cook until browned thoroughly.
  3. Drain excess fat.
  4. Add cut tortillas, tomato soup, water, and salsa.
  5. Reduce heat and simmer for 10 minutes or until liquid is mostly absorbed and tortillas are soft.
  6. Top with shredded cheddar cheese and chopped tomato.
  7. Allow to sit for a few minutes before serving so cheese melts slightly.