Southwest Skillet
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3⁄4 lb ground beef
- 1 tablespoon chili powder
- 1 (10 ounce) can beefy mushroom soup
- 1⁄4 cup water
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes
- 1⁄2 cup shredded cheddar cheese
- 1 (12 ounce) bag tortilla chips
directions
- In medium skillet over medium-high heat, cook beef and chili powder until browned, stirring to separate meat. Pour off fat.
- Add soup, water, beans, and tomatoes. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes.
- Remove from heat. Cover and let stand 5 minutes. Top with cheese and chips. Serve over or next to rice.
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RECIPE SUBMITTED BY
I live in Utah and work as a secretary for the local university. I got married in Dec. of 2004, and cooking has become my greatest hobby. I love to try new things and I'm trying to broaden my husband's culinary tastes (before we got married, the only spices he was aware of were salt and pepper, if you count them as spices). I like all of my cookbooks, though Tai food is probably my favorite. I don't want anymore cookbooks, though, b/c cookbooks are supposed to be used, and I've got enough to fill a menu in one month without repeating any cookbooks...I go straight through them, trying every recipe and marking it with a code to know when, if, and how I should make it again.