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?
cost per recipe: $8.00
The price is determined by the national average.
pound ground beef
tablespoon chili powder
can (10 1/2 ounces) Campbell’s® Condensed Beefy Mushroom Soup
can (14.5 ounces) whole peeled tomatoes, drained and cut up
can (about 15 ounces) kidney beans, rinsed and drained
cup uncooked instant white rice
cup shredded Cheddar cheese
ounces (1/4 of a 16-ounce package) tortilla chips
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.
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.
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.