Beef Taco Bake

This is a true Shayla recipe! Super fast, super easy, basic ingredients, and SOOOO Tasty! My husband loved this one so much he was complimenting me throughout the entire meal! I really enjoyed it and it will DEFINITELY make an appearance in our house again! Thanks so much to Real Mom Kitchen for another fantastic recipe! By the way, we really like things SPICY in our house. If you aren't really the spicy type, use mild salsa and leave out the cayenne pepper. Also, you can't fail using flour or corn tortillas. I don't usually like corn tortillas but used them because we had them on hand and REALLY enjoyed them!

BEEF TACO BAKE
From Real Mom Kitchen

1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup salsa OR picante sauce
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortilla (6-inch), cut into 1-inch pieces (I use my pizza cutter to do this)
1 cup shredded Cheddar cheese (about 4 ounces)
¼ tsp cayenne pepper

Cook the beef in a large skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

Stir the soup, salsa, milk, tortillas, cayenne pepper and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.

Bake at 400°F for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese. (I put it back in the oven for 5 min to get the cheese nice and melty).

 *NOTE: I used a 2.5 quart stoneware cooking dish and cooked it for the 30 minutes with the lid on and it was PERFECT. When I added the extra cheese I left the lid off to let it get a little bit brown while I cooked it for 5 more minutes.