Ingredients
Equipment
Method
Brown the beef
- Cook the ground beef in a large skillet over medium-high heat until browned, stirring occasionally, about 5-7 minutes; drain off any excess fat as the skillet juices thin and the meat loses its pink color.
Simmer the taco mash
- Stir in the tomato soup, salsa, water, and torn tortilla pieces until evenly combined and the tortillas are coated in the red-orange mixture.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, stirring frequently, until thickened and saucy enough to cling to the tortillas.
- Season with salt and pepper to taste, then stir to distribute the seasoning through the skillet.
Melt and serve
- Sprinkle the shredded cheddar over the top and cover until melted, about 1-3 minutes, watching for the cheese to fully soften and turn glossy.
- Serve hot straight from the skillet once the sauce is bubbling at the edges and the cheddar is melted.
Notes
Pro tip: tear the tortillas into bite-size pieces before simmering so they soften quickly and thicken the skillet faster. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet with a splash of water to loosen the sauce. Freezing isn’t recommended because the tortillas can get softer once thawed. For a lighter option, use 93% lean ground beef or substitute a lower-fat cheddar.