Ingredients
2 lbs ground beef
1 (10 3/4 ounce) can condensed tomato soup
12 cup water
8 (6 inch) corn tortillas, cut into 1/2-inch strips
1 cup shredded cheddar cheese
3 green onions, chopped
sour cream
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Round cast iron griddle — pancakes, tortillas, flatbreads
Nixtamalized corn flour — base for tortillas, tamales, sopes
Charred diced tomatoes — depth for chili, salsa, stews
Lightweight aluminum tortilla press — easier to handle than cast iron
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Round cast iron griddle — pancakes, tortillas, flatbreads
Nixtamalized corn flour — base for tortillas, tamales, sopes
Charred diced tomatoes — depth for chili, salsa, stews
Lightweight aluminum tortilla press — easier to handle than cast iron
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
cook beef in 2 batches in large skillet over medium-high heat, stirring to separate meat. pour off fat. mix beef, soup, water, tomatoes and tortillas in a 3 1/2- to 5-quart crock pot. cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. stir in cheese. cover and cook 5 more minutes. sprinkle with green onions and serve with sour cream.