Southwest Skillet
Created by Chef shapeweaver on March 7, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #12203
Ingredients
- 1 pound ground beef
- 1/3 cup sweet onion, finely chopped
- 1 tablespoon Chili powder
- 1 can (10 1/2 ounce) condensed beefy mushroom soup (Campbell's)
- 1/4 cup water
- 1 can (14.5 ounce) chili ready diced tomatoes (drained)
- 1 can (15 ounce) kidney beans (rinsed and drained)
- 3/4 cup dry instant white rice
- 1/2 cup Cheddar cheese, shredded (since I'm a cheese addict,I would use more)
How to Make
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Step 1: Cook beef,onion, and chili powder in a 10 inch skillet over medium heat until beef is well browned and onion is softened.
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Step 2: Drain and return meat to skillet.
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Step 3: Then add soup,water,tomatoes,and beans and bring to a boil.
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Step 4: Reduce heat to low, cover and cook for 10 minutes.
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Step 5: Remove from heat and stir in rice,then cover and let sit for 5 minutes.
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Step 6: Sprinkle with cheese and serve with tortilla chips.
Nutritional Facts
- Serving Size: 1 (473 g)
- Calories 825.3
- Total Fat - 23.9 g
- Saturated Fat - 8.6 g
- Cholesterol - 111.8 mg
- Sodium - 290.1 mg
- Total Carbohydrate - 91.2 g
- Dietary Fiber - 29.8 g
- Sugars - 8 g
- Protein - 62.4 g
- Calcium - 344.3 mg
- Iron - 14.2 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.9 mg