Make This Zesty Beef Dish: Southwest Skillet

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?

What You’ll Need
3/4 pound ground beef
1 tablespoon chili powder
1 can (10 1/2 ounces) Campbell’s® Condensed Beefy Mushroom Soup
1/4 cup water
1 can (14.5 ounces) whole canned peeled tomatoes, drained and cut up
1 can (about 15 ounces) canned kidney beans, rinsed and drained
3/4 cup uncooked instant white rice
1/2 cup shredded Cheddar cheese
4 ounces (1/4 of a 16-ounce package) tortilla chips

How to Make It
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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SOURCE: Campbells Kitchen

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