- 2 pounds ground beef
- 1/2 cup dry bread crumbs
- 1 envelope taco seasoning
- 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
- 1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
- 1/2 cup shredded cheddar cheese
- In a large bowl, combine the beef, bread crumbs and taco seasoning and mix well. Shape into six 3/4-in.-thick patties.
- In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain.
- Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a meat thermometer reads 160° and juices run clear. Sprinkle with cheese; cover and heat until cheese is melted. Yield: 6 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Southwestern Skillet Burgers
"This sounded simple so I made it and absolutely loved it! Even my picky 2 year old ate it."
"My husband usually hates skillet burgers because they're so dry. We have this often because they turn out nice and moist and have good flavor."
"Sounds quite tasty, especially if one can get a reduced-sodium soup and make it with some lower fat ingredients."
"I'm very picky, but my husband made this anyway. I loved it. Will definitely have it again. We used 1 lb ground beef instead of two to make it a little on the smaller side!."