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
Why This Dish Is Worth Trying
A quick and flavorful meal that comes together in just one pan, making cleanup a breeze. It combines classic taco flavors with the convenience of CAMPBELL'S® ingredients for a comforting and satisfying dinner.
Cooking Tips You Should Know
- Use medium heat to cook the meat evenly without burning the spices.
- Stir occasionally to prevent sticking and ensure all ingredients are well mixed.
- Add a splash of water or broth if the skillet becomes too dry while cooking.
- Stir occasionally to prevent sticking and ensure all ingredients are well mixed.
- Add a splash of water or broth if the skillet becomes too dry while cooking.
Step 1
Gently heat a large non-stick skillet over medium-high heat. Crumble the meat into the pan, then add the red and green peppers. Cook everything together, stirring frequently, until the meat is fully browned and the peppers have softened, about 8 minutes. Drain any excess fat from the skillet.
Step 2
Pour in the soup, water, chili powder, and onion powder. Give it a good stir and bring the mixture to a boil.
Step 3
Once boiling, stir in the rice and corn. Cover the skillet, lower the heat, and let it simmer gently 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 melts and the liquid is absorbed. Then, it’s ready to serve!
Serving Options
Serve with warm tortillas, a dollop of sour cream, and fresh avocado slices. A sprinkle of shredded cheese and chopped cilantro on top adds extra flavor and color. Pair with a simple side salad or Mexican rice for a complete meal.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if needed to keep it moist. This dish can also be frozen for up to 2 months.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well as a leaner alternative and cooks similarly.
What can I substitute for the CAMPBELL'S® Roasted Red Pepper & Tomato Soup?
You can use tomato sauce mixed with roasted red pepper puree or a similar flavored condensed soup.
Can I use regular rice instead of instant rice?
Yes, but you will need to increase the simmering time and the amount of water accordingly.
Is it possible to make this recipe vegetarian?
Yes, substitute the ground beef with beans or a meat alternative and use vegetable broth instead of water.
How do I store leftovers and reheat them?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until hot.
Can I add other vegetables to the skillet?
Absolutely, vegetables like onions, zucchini, or black beans can be added for extra flavor and nutrition.
What type of cheese works best for melting on top?
A Tex-Mex blend, cheddar, or Monterey Jack cheese melts well and complements the flavors.
How do I prevent the rice from sticking to the pan?
Use a good non-stick skillet, keep the heat moderate, and stir occasionally before covering to simmer.
