Cheesy Enchilada Skillet

shared by Dara P.
Ingredients:
1 pound ground beef (I added onion powder, salt, pepper and Worcestershire sauce to flavor it up)
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup Pace® Picante Sauce
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Directions

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 the soup, picante sauce, 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

Note: I chose to layer this like a casserole in an 8 x 8 pan and bake so that I got two levels of cheese, meat and tortillas.  We ate with ranch.  Next time I am going to season the meat with a package of ranch dressing instead of the other stuff.