Southwest Skillet
Courtesy of Campbell'sŪ Kitchen
Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
* 3/4 lb. ground beef
* 1 Tbsp. chili powder
* 1 can (10-3/4 oz.) Campbell'sŪ Condensed Beefy Mushroom Soup
* 1/4 c. water
* 1 can (14.5 oz.) whole peeled tomatoes, drained and cut up
* 1 can (5 oz.) kidney beans, rinsed and drained
* 3/4 c. uncooked instant white rice
* 1/2 c. shredded cheddar cheese
* tortilla chips
* 1 Tbsp. chili powder
* 1 can (10-3/4 oz.) Campbell'sŪ Condensed Beefy Mushroom Soup
* 1/4 c. water
* 1 can (14.5 oz.) whole peeled tomatoes, drained and cut up
* 1 can (5 oz.) kidney beans, rinsed and drained
* 3/4 c. uncooked instant white rice
* 1/2 c. shredded cheddar cheese
* tortilla chips
What to do:
1. Cook the beef and chili powder in a 10-in. 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 min. Remove the skillet from the heat.
3. Stir in the rice. Cover and let stand for 5 min. or until the rice is tender. Sprinkle with the cheese. Serve with the tortilla chips for dipping.
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 min. Remove the skillet from the heat.
3. Stir in the rice. Cover and let stand for 5 min. or until the rice is tender. Sprinkle with the cheese. Serve with the tortilla chips for dipping.