This is definetly on the list for next week. I think I’m going to add the reduced fat sour cream and serve it with a spinach salad to get some veggies in!! Sounds like an awesome Mexican meal doesn’t it!! I got this right on the Campbell’s website!!


  • For Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.
  • For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
  • Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.

1 pound ground beef (85%)
1 can (10 3/4 oz) Campbell’s Condensed Tomato Soup (Regular or Healthy Request)
1/2 cup Pace (Salsa, I’m using Newman’s)
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces (I have low carb ones)
1/2 cup shredded Cheddar cheese (I’m using reduced fat)


  • Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.
  • Stir the soup, salsa, water and tortillas in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese.