Mexican Skillet Dinner

• 1 can Campbell's Tomato soup
• 1 cup Pace picante sauce (chunky or regular)
• 1/2 cup milk
• 8 corn or flour tortillas, cut into 1" pieces
• 1 cup shredded cheese (Chedder, Jack, Colby, etc)
• 1 lb. ground beef
• 1 can Del Monte whole corn (optional), drained

Instructions:
Brown ground beef in a 10" skillet; drain fat. Mix together soup, picante sauce, milk and 1/2 of the cheese; add tortilla pieces, corn and browned ground beef. Heat over medium low heat until bubbly then simmer 5-10 minutes. Sprinkle with remaining cheese before serving.
Serves 4

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