| 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. |
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| 2. 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. |
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| 3. Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup. |
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| 4. Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar. |
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| 5. Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn-on-the cob. For dessert serve with a store bought flan. |
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