Subject: Campbell's Southwest Skillet
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 03 2001 - 16:25:50 EDT
Food for Thought:
Chains do not hold a marriage together. It is threads, hundreds of tiny
threads, which sew people together
through the years. (Simone Signoret)
Recipe of the Day:
Serve up a delicious taste of the Southwest with our chili-style
skillet, ready with home-cooked goodness in
just 25 quick minutes!
Campbell's Southwest Skillet
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1865
Prep/Cook Time: 25 minutes
3/4 lb. ground beef
1 tbsp. chili powder
1 can Campbell's Beefy Mushroom Soup
1/4 cup water
1 can (14 1/2 oz.) whole peeled tomatoes, cut up
1 can (about 15 oz.) kidney beans, rinsed and drained
3/4 cup uncooked Minute White Rice
1/2 cup shredded Cheddar cheese
Tortilla chips
COOK beef with chili powder in skillet until browned. Pour off fat.
STIR in soup, water, tomatoes and beans. Heat to a boil. Cover and cook
over low heat 10 min. Remove from heat.
STIR in rice. Cover and let stand 5 min. Top with cheese. Serve with
tortilla chips. Serves 4.
Shopping List:
1 can Campbell's Beefy Mushroom Soup
3/4 lb. ground beef
Shredded Cheddar cheese
Chili powder
Minute White Rice
Tortilla chips
1 can (14 1/2 oz.) whole peeled tomatoes
1 can (about 15 oz.) kidney beans
Kitchen Clip:
Kidney-shaped beans come in dark red, pink or white varieties. Red
kidney beans are most commonly used in
Southwestern dishes and are recommended for this recipe.
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