One-Pan Taco Skillet Recipe

Name: One-Pan Taco Skillet
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 servings
Ingredients: 1 lb (454 g) lean ground beef; 1 red pepper, cut into chunks; 1 green pepper, cut into chunks; 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup; 1 3/4 cups (435 mL) water; 1 tbsp (15 mL) chili powder; 2 tsp (10 mL) onion powder; 1 1/2 cups (375 mL) dry instant white rice; 1 cup (250 mL) frozen corn; 1/2 cup (125 mL) shredded Tex-Mex cheese blend

Ingredients

1 lb (454 g) lean ground beef
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
1 3/4 cups (435 mL) water
1 tbsp (15 mL) chili powder
2 tsp (10 mL) onion powder
1 1/2 cups (375 mL) dry instant white rice
1 cup (250 mL) frozen corn
1/2 cup (125 mL) shredded Tex-Mex cheese blend

PREP TIME 5m	COOK TIME 18m	TOTAL TIME 23m
YIELD 4 servings

Instructions

Heat large nonstick skillet over medium-high heat. Break up meat in pan; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
Add soup, water, chili powder and onion powder; stir. Bring to boil.
Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.

Dinner