Thursday, August 5, 2010
Classic Repeat: Beef Taco Bake
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
1 cup shredded Cheddar cheese (about 4 ounces)
¼ tsp cayenne pepper
1 cup frozen corn, rinsed and drained (Putting it in completely frozen makes your bake a bit too watery)
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, corn 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).