Turkey Taco Skillet

If you are like me, then you have a pantry full of tomato soup that you got for mere pennies .  You need to get creative, sometimes, with how to use your pantry stock, so that it doesn’t go to waste.

One of mine and Beth’s families favorite recipes is this skillet dish.  I have tweaked it from it’s original recipe from Campbell’s Soup.  You can also add to it, to make it your own!

Turkey Taco Skillet

1 lb. ground turkey or beef (whichever your family prefers)

1 can condensed tomato soup, nothing added

1/2 cup of your favorite salsa

1/2 cup sour cream (I use this to cut the salsa a bit, you can use less or more depending on your taste)

1 cup corn (either fresh, frozen, or canned)

1/2 cup black olives, sliced (optional)

1 cup cheddar cheese

8-10 corn tortillas (cut into squares or rectangles)


Brown turkey/beef  over med-high heat in large skillet. Drain.

Add soup (no water added), salsa, sour cream, corn, olives. Mix and let simmer on med heat for about 5 min. 

Add corn tortillas and cheese and mix well.  Let simmer another 2 min. and remove from heat.


There is usually enough of this meal to have for 2 nights of dinner if you serve with a salad and some fruit.  Then you can stretch your budget even further! 


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