CAMPBELL'S® Taco Skillet Made in One Pan

Ingredients

• 1 pound lean ground beef
• 1 red pepper, cut into chunks
• 1 (10 ounce) can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
• 1 ¾ cups water
• 1 tablespoon chili powder
• 2 teaspoons onion powder
• 1 ½ cups dry instant white rice
• 1 cup frozen corn
• ½ cup shredded Tex-Mex cheese blend

Step 1

Lightly heat a large non-stick skillet over medium-high heat. Add the ground meat, breaking it up as it cooks, then toss in the red and green peppers. Stir everything often and cook for about 8 minutes, or until the meat is fully cooked. Once done, drain any excess fat from the pan.

Step 2

Pour in the soup and water, then sprinkle in the chili powder and onion powder. Give it a good stir and bring the mixture to a boil.

Step 3

Once boiling, add the rice and corn to the skillet. Cover it, reduce the heat to low, and let it simmer for about 5 minutes, or until the rice is tender.

Step 4

Finally, sprinkle the cheese over the top, cover the skillet again, and take it off the heat. Let it sit for 5 minutes so the cheese can melt and the liquid gets absorbed. Then, it’s ready to serve!