"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Brenda Shoemaker Beef Taco Skillet, by Debbie Hahn, is from The Moreland Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb ground beef 1 can (10 ¾ oz) Campbell's Tomato soup (reg or 25%less sodium)(I used Tomato soup w/rice) ½ cup salsa --- ( I used my homemade salsa) ½ cup water 6 flour tortillas (6") cut into 1" pieces ½ cup shredded Cheddar Cheese
Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese.
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