Southwest Skillet by Campbell's Kitchen Recipe - Allrecipes.com
Southwest Skillet by Campbell's Kitchen Recipe
  • READY IN 40 mins

Southwest Skillet by Campbell's Kitchen

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

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.

 
Aug 29, 2013

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

 

4 Ratings

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.

 
Feb 04, 2012

Forgot the cheese and only had brown instant rice and it was still good.

 

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Nutrition

  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 1094 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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