Beef Taco Skillet

1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

2. Stir in the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook 5 minutes. Stir in the beef mixture. Top with the cheese.

3. RECIPE TIPS:

4. Flavor Variation: for Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.

5. Flavor Variation: for Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

6. Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.

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Nutrient	Quantity
Total fats	59.036 g
Protein	92.3801 g
Carbohydrates	52.7468 g
Energy	1124.154 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3956 g
Water	775.5678 g
Calcium, Ca	104.5011 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	264.6 g
Fiber, total dietary	7.202 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	690.9 g
Niacin	24.3766 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	58.8 g
Fatty acids, total trans-polyenoic	0.6169 g
Riboflavin	0.7426 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.1503 g
Sodium, Na	2418.8732 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6152 g
Total lipid (fat)	59.036 g
Manganese, Mn	0.4511 mg
Fatty acids, total saturated 16:0	12.6954 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Choline, total	343.3536 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	32.1962 g
Fatty acids, total saturated 10:0	0.0227 g
Fatty acids, total saturated 18:0	9.0487 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	1.8631 mg
Selenium, Se	73.2302 g
Ash	18.912 g
Fatty acids, total saturated 18:1 undifferentiated	20.0226 g
Pantothenic acid	2.6127 mg
Copper, Cu	0.4411 mg
Betaine	36.2874 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.3458 mg
Iron, Fe	10.7611 mg
Carbohydrate, by difference	52.7468 g
Phosphorus, P	884.9276 mg
Folate, total	27.2156 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Fatty acids, total saturated 22:1 undifferentiated	0.047 g
Lycopene	32104.8 g
Cholesterol	281.2276 mg
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.3204 g
Fatty acids, total saturated 14:0	1.5972 g
Zinc, Zn	21.1677 mg
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	2.8747 g
Fatty acids, total saturated 14:1	0.3357 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Vitamin A, IU	1553.12 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	27.2156 g
Vitamin C, total ascorbic acid	37.926 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	14.3975 g
Fatty acids, total saturated	24.5373 g
Fatty acids, total monounsaturated	22.1723 g
Folate, food	27.2156 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	2.5872 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	129.7127 mg
Potassium, K	2963.1635 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cheddar cheese	0.5 cup	0	0	0
Water	0.5 cup	0	0	0
Flour Tortilla	6	0	0	0
tomato soup	1 can	194.04	44.7468	1.2936
beef	1 lb	898.114	0	57.7424
picante sauce	0.5 cup	32	8	0