On the extra busy nights, I want to whip together a dinner that doesn’t require chopping. Dicing. Or peeling.
I just want to throw it all together and have it magically turn out hearty and delicious. I couldn’t care less about whether or not it looks pretty.
That’s why this is one of my favorite go-to dishes for busy week-nights. There are six ingredients that you throw together into a skillet, and you end up with a quick, tasty dinner that even a picky husband will love.
–1 lb lean ground beef
–1 can (10 3/4 oz ounces) Campbell’s Condensed Tomato Soup
— 1/2 cup black bean salsa (I highly recommend using Newman’s Own blackbean and corn salsa. I’ve tried other brands and this salsa really tastes the best)
–1/2 cup water
–6 whole wheat flour tortillas (6-inch), cut into 1 inch strips
— 3/4 cup frozen corn, thawed (or run hot water over the corn ’till it’s thawed)
— 1/2 cup shredded cheddar cheese
Cook the beef in a large skillet until it’s cooked through. (Pour off any fat). Stir in the soup, salsa, water, and corn and bring to a boil. Reduce heat and let simmer for 4-5 minutes. Add the tortilla’s and let simmer for an additional 5 minutes, stirring occasionally. Top with the shredded cheese and serve once cheese is melted.