Southwest Skillet by Campbell's Kitchen

Southwest Skillet by Campbell's Kitchen

4

"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

40 m {{adjustedServings}} servings 448 cals
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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

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Directions

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  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

4
  1. 4 Ratings

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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.

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

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.