Recipe by 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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1 (10.75 ounce) can
Campbell's® Condensed Beefy Mushroom Soup
1 (14.5 ounce) can
whole peeled tomatoes, drained and cut up
1 (15 ounce) can
kidney beans, rinsed and drained
uncooked instant white rice
shredded Cheddar cheese
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.
Forgot the cheese and only had brown instant rice and it was still good.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Skillet by Campbell's Kitchen
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 165
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