Southwest Skillet

This is a quick and easy one-pan meal that the whole family loves. It’s a great base for rice bowls, tacos, or just eating with tortilla chips.

Source: Based on https://www.campbells.com/recipes/southwest-skillet/

Ingredients #

• 1 lb. ground beef
• 1/2 of a medium yellow or sweet onion, diced
• 1/2 tsp. garlic powder (more or less to taste)
• 1 tbsp. chili powder
• 1 can (10.5 oz) Campbell’s Beefy Mushroom Soup
• 1 can (10 oz) Rotel (Diced Tomatoes & Green Chilies), undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 3/4 cup uncooked instant white rice
• 1/2 cup shredded cheese (Cheddar, Monterey Jack, Cheddar Jack blend, or Mexican blend)
• Salt and pepper to taste

Directions #

1. In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is well browned and the onions are soft, stirring often to break up the beef. Drain any excess fat. Season with salt, pepper, and garlic powder to taste.
2. Stir in the chili powder and cook for about a minute until fragrant.
3. Stir in the Beefy Mushroom soup, undrained Rotel, black beans, and corn. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. Remove the skillet from the heat. Stir in the uncooked instant rice.
5. Cover the skillet and let it stand for 10 minutes, or until the rice is tender and has absorbed the liquid.
6. Sprinkle the shredded cheese over the top and cover for a minute or two until melted.

Notes #

Serve in bowls with your favorite toppings like sour cream, avocado/guacamole, salsa, or 505 Green Chile. It also works great as a filling for burritos!

Serves 4