Easy Southwest Skillet


Easy Southwest Skillet

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Considered the mayor of Tasty Town Hall, all you need is one skillet to make this budget-friendly recipe. Easy Southwest Skillet is a zesty beef dish, made with tomatoes, kidney beans and instant rice; it's everything a cowboy would love! Topped with cheddar cheese to give it the ultimate flavor boost, it's one of the easiest ground beef recipes that the family will love. There won't be any leftovers with this one.


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Serves4 about 1 1/4 cups each

Preparation Time10 min

Cooking Time30 min


  • 3/4 pound ground beef
  • 1 tablespoon chili powder
  • 1 can (10.75-ounces) Campbell's® Condensed Beefy Mushroom Soup
  • 1/4 cup water
  • 1 can (14.5-ounces) whole peeled tomatoes, drained and cut up
  • 1 can (about 15 ounces) kidney beans, rinsed and drained
  • 3/4 cup uncooked instant white rice
  • 1/2 cup shredded Cheddar cheese
  • Tortilla chips, to serve with


  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.

  3. Reduce the heat to low. Cover and cook for 10 minutes. Remove the skillet from the heat.

  4. 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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I love that this dish is versatile and fun for everyone. I can see serving it with a side of fried corn or corn on the cob. I like that once you get everything cooked that all you have to do is add the rice at the end and let it sit. It makes a quick filling meal that everyone will enjoy. I would serve it with sliced olives and some sour cream to make it really tasty.


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