Cooking ground beef spiked with Southwest seasonings, tomatoes, kidney beans, corn, rice, and cheddar cheese in one skillet is so simple you could make this recipe cowboy-style over a campfire with ease. You don’t even need plates, just dive in with nachos for dipping, or wrap the beef mixture in warm flour tortillas for a hearty Southwest Skillet meal.
Season the beef with salt and pepper. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the chili powder.
Stir the soup, tomatoes, beans and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Remove the skillet from the heat.
Stir in the rice. Cover and let stand for 10 minutes or until the rice is tender. Season to taste. Sprinkle with the cheese (the heat from the beef mixture will melt it). Serve as is, with tortilla chips for dipping, or wrapped in warm flour tortillas, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.