Beef Enchilada Skillet

1-1/2 pounds ground beef
1 small onion, diced
1 green pepper, diced
1 small can condensed tomato soup (use Amy's Organic for gluten free)
3/4 to 1 cup salsa
1/4 cup water
6 - 6" corn tortillas
1 to 1-1/2 cups shredded cheddar or Mexi blend cheese

Cut tortillas into 1" pieces. Set aside.  In medium skillet, cook ground beef with onions and peppers until beef is cooked through and veggies are soft.  Drain off any fat.

Stir in soup, water (use water to clean out soup can,) salsa, tortilla pieces and half of the cheese.  Heat until the cheese is melted and the tortillas absorb some of the liquid and become soft. Remove from heat.  Top with remaining cheese.  If you want the cheese to melt faster you can put a lid or foil over the pan. 
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