Ingredients
- 1 pound of lean ground beef
- 1 red pepper, sliced into chunks
- 1 green pepper, cut into pieces
- 1 can of CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup (10 ounces)
- 1 and ¾ cups of water
- 1 tablespoon of chili powder
- 2 teaspoons of onion powder
- 1 and a half cups of dry instant white rice
- 1 cup of frozen corn kernels
- Half a cup of Tex-Mex cheese blend, shredded
Step 1
Begin by heating a spacious non-stick skillet on medium-high heat. Proceed by breaking up the meat in the skillet, then toss in the vibrant red and green peppers. Cook this delightful mix for about 8 minutes, or until the meat is thoroughly cooked, then kindly drain off any excess fat.
Step 2
Next, introduce the soup, water, a dash of chili powder, and a hint of onion powder into the skillet. Give it a good stir and let it reach a gentle boil.
Step 3
Now, gently fold in the rice and corn, covering the skillet to let it simmer on low heat for 5 minutes until the rice reaches a tender consistency. Before serving, generously sprinkle some cheese on top, cover the skillet, and take it off the heat. Allow it to sit for about 5 minutes until the liquid is absorbed and the cheese melts into a gooey perfection.
Extra Tips & Suggestions
- 1. Keep your pantry stocked with essentials like canned beans, salsa, and taco seasoning for quick and easy taco nights.
- 2. Utilize stackable containers to store toppings like shredded cheese, diced tomatoes, and sliced avocado to keep them fresh and easily accessible.
