Southwest Skillet by Campbell's Kitchen3 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“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?” - by Campbell's Kitchen
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 448 cal
- 18.3 g
- 43.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This was very good. I couldn't find beefy mushroom soup so I used a can of Cream of Mushroom and added a couple teaspoons of Beef bullion. Great quick and easy meal. My 2 year old loved it...." See more"
"Hard to rate since I used my own homemade soup and used fresh cooked beans. I don't like using processed food. Made this way it was very good and no surprised ingredients from the canned foods...." See more"
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