Flexible Mexican Filling

Recipe Directions

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.*

* Cooking Notes

If freezing filling for future meals, do not use ground beef that has been previously frozen. (You aren’t supposed to freeze it twice.)

Reduced-fat sour cream can be used, but do not boil sauce once it has been added or it will curdle.

Can be refrigerated for up to 2 days or frozen for 2 to 3 months. Refrigerate or freeze in 1-cup portions in airtight containers. To defrost frozen filling, place container in the microwave, and microwave on defrost setting according to manufacturer’s instructions. Or, place frozen filling in refrigerator overnight.