Photo: Lily Banse
Southwest Skillet by Campbell's Kitchen
9 ingredients
10 min + 30 min
4 servings
openrecipes
"Just one skillet is all you need to make this zesty beef dish made with tomatoes, kidney beans and instant rice. It's topped with Cheddar cheese and served with tortilla chips...now doesn't that sound good?"
Estimated Nutrition (whole recipe, rough)
866
Calories
52g
Protein
29g
Fat
98g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 pound ground beef
- 1 tablespoon chili powder
- 1 (10.75 ounce) can Campbell's® Condensed Beefy Mushroom Soup
- 1/4 cup water
- 1 (14.5 ounce) can whole peeled tomatoes, drained and cut up
- 1 (15 ounce) can kidney beans, rinsed and drained
- 3/4 cup uncooked instant white rice
- 1/2 cup shredded Cheddar cheese
- Tortilla chips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes