Elk Taco Skillet

Source: Rachelle Miller

• 1 pound ground elk meat
• 1 can (10 ¾ oz) condensed tomato soup
• 1 cup salsa or picante sauce
• ½ cup water
• 8 flour or corn tortillas (6"), cut into 1" pieces
• 1 cup shredded cheese 

Brown ground elk. Add soup, salsa, water, tortillas, and half of the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining cheese.

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