Southwest Skillet

Ingredients:

1 lb ground beef (cooked, drained)

1 tbsp. chili powder

1 can (10 3/4oz) Campbells Beefy Mushroom Soup

1/4 cup water

1 can (14.5oz) whole or stewed tomatoes (drained, broken up)

1 can (15oz) kidney beans (drained, rinsed)

3/4 uncooked instant white rice

1/2 cup shredded cheddar cheese

Tortilla chips

Directions:

1. Cook beef and chili powder in 10" skillet over medium-high heat until well browned. Pour off fat.

2. Stir soup, water, tomatoes, & beans into skillet. Heat to a boil.

3. Reduce heat to low, cover, & cook about 10 minutes.

4. Remove skillet from heat.

5. Stir in rice. Cover skillet & let stand 5 minutes.

6. Sprinkle with cheese. Serve with tortilla chips.

**NOTES:**

* I did not have any instant rice, so I boiled about 3/4 cup long grain white rice (salt added to water) while I cooked the ground beef. I did not cook the rice until done...I cooked just partly done, drained, and added the rice to the skillet before step 3. I left the heat at about medium and covered. Cook until rice is tender then sprinkle with cheese and serve with chips.

* This recipe would also be tasty with a can or whole kernel corn or Mexicorn added to it! :)