Southwest Skillet by Campbell's Kitchen |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Just one skillet is all you need to make this zesty beef dish made with tomatoes, kidney beans and instant rice. It's topped with Cheddar cheese and served with tortilla chips...now doesn't that sound good? Ingredients:
3/4 pound ground beef |
1 tablespoon chili powder |
1 (10.75 ounce) can campbell's® condensed beefy mushroom soup |
1/4 cup water |
1 (14.5 ounce) can whole peeled tomatoes, drained and cut up |
1 (15 ounce) can kidney beans, rinsed and drained |
3/4 cup uncooked instant white rice |
1/2 cup shredded cheddar cheese |
tortilla chips |
Directions:
1. Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, water, tomatoes and beans in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Remove the skillet from the heat.
3. Stir in the rice. Cover and let stand for 5 minutes or until the rice is tender. Sprinkle with the cheese. Serve with the tortilla chips for dipping.
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