3/4 pound ground beef
1 tablespoon chili powder
1 can (10 3/4 ounces) Campbell’s® Condensed Beefy Mushroom Soup
1/4 cup water
1 can (14.5 ounces) whole peeled tomatoes, drained and cut up
1 can (about 15 ounces) kidney beans, rinsed and drained
3/4 cup uncooked instant white rice
1/2 cup shredded Cheddar cheese
Tortilla chips
1 tablespoon chili powder
1 can (10 3/4 ounces) Campbell’s® Condensed Beefy Mushroom Soup
1/4 cup water
1 can (14.5 ounces) whole peeled tomatoes, drained and cut up
1 can (about 15 ounces) kidney beans, rinsed and drained
3/4 cup uncooked instant white rice
1/2 cup shredded Cheddar cheese
Tortilla chips
How to Make It
- 1Cook 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.
- 2Stir 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.
- 3Stir 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.
