Flexible Mexican Filling

1 pound ground beef*
1 large onion (for about 1 cup chopped)
½ package (2 tablespoons) taco seasoning
1 can (10¾ ounces) condensed tomato soup
2 cups shredded Cheddar cheese or Mexican-blend cheese
1 cup (8 ounces) sour cream*

Place ground beef in an extra-deep, 12-inch nonstick skillet over medium-high heat. Begin browning the meat, stirring frequently, while peeling and coarsely chopping onion, adding to skillet as you chop. Cook, stirring frequently to break up meat, until it is completely browned and finely crumbled, about 4 to 5 minutes. Drain any accumulated fat from beef, if necessary.

Reduce heat to medium-low. Add taco seasoning and tomato soup, and stir until well blended. Add cheese, and stir until it melts, about 30 seconds. Remove skillet from heat, and stir in sour cream until well combined. Serve at once, or store for future use.*

Flexible Mexican Filling

We're sorry about the misprint in Flexible Mexican Filling in the first edition of Cheap. Fast. Good! It happened late in the process when the designer was moving pages around. Here’s the completed recipe! Thanks so much to those of you who bought our book. We hope the rest of it exceeds all expectations!

Flexible Mexican Filling

Approximate Values Per ¼ cup: 113 calories (57% from fat), 7g fat (4g saturated), 31 mg cholesterol, 8 g protein, 4 g carbohydrates, 0 g dietary fiber, 199 mg sodium

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