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Southwest Skillet by Campbell's Kitchen

Southwest Skillet by Campbell's Kitchen

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Campbell's Kitchen

Campbell's Kitchen

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?

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1094 mg
  • 44%

Based on a 2,000 calorie diet

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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Reviews

sheri53
2

sheri53

1/15/2012

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.

Ellen
1

Ellen

8/29/2013

It was good...I omitted the water and used canned tomato with jalapeno pepper but didn't drain them.

Myolives
1

Myolives

1/23/2012

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.

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