Southwest Skillet by Campbell's Kitchen

3 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

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

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
448 cal
22%

Fat
18.3 g
28%

Carbs
43.7 g
14%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

Myolives

Jan. 23, 2012

"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"

sheri53

Jan. 15, 2012

"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"