This comes from Cheap. Fast. Good. by Beverly Mills & Alicia Ross. My sister bought me this cookbook. At first I wondered if she was trying to tell me something when I saw the title, which seemed kind of inappropriate, I kind of have an odd sense of thinking (and kind of sassy). The cookbook contains very basic recipes. Know what else? They're cheap, fast, and good...imagine that. The flexible mexican filling is very "flexible" and can be used in different recipes; which it give you several suggestions in the cookbook. I will be using this is a basic taco, with hard shells that I bought on sale and used a coupon...yeah me! The addition of the other items helps to stretch your 1lb beef to feed the family without having them walk away hungry, because really 1lb just never seems like enough meat.
1 pound ground beef
1 large onion, chopped
1/2 package (2 tablespoons) taco seasoning
1 can condensed tomato soup
2 cups shredded Cheddar or Mexican blend cheese
1 cup sour cream
1. Place the beef in an extra-deep 12-inch skillet over medium heat. Begin browning beef, stirring often to break up the meat. Meanwhile, peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring often, until all the meat is crumbled and cooked through, 7 to 8 minutes. Drain any accumulated fat from the skillet.
2. Reduce the heat to medium-low. Add taco seasoning and tomato soup and stir until well blended. Add the cheese and stir until melted, about 30 seconds. remove from skillet from the heat and stir in sour cream. Serve at once, or cool and store for future use.
Flexible Mexican Filling can be refrigerated for up to 2 days or frozen for 2 to 3 months. Refrigerate or freeze filling in 1-cup portions in microwavable-safe containers. to defrost, remove the container lid and microwave on the defrost setting according to the oven manufacturer's instructions. Or defrost the filling in the refrigerator overnight.