Subject: Campbell's(R) Southwest Skillet
From: Unicorn (unicorn@indenial.com)
Date: Thu May 09 2002 - 17:28:48 EDT
Food For Thought:
How far you go in life depends on your being tender with the young,
compassionate with the aged, sympathetic with the striving and tolerant
of the weak and strong. Because someday in your life you will have been
all of these. (George Washington Carver)
Recipe of the Day:
Traditional chili ingredients and the great taste of Campbell's(R) Beefy
Mushroom Soup come together in a single-skillet meal with a taste of the
Old Southwest and simplicity of cooking today.
Campbell's(R) Southwest Skillet
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http://www.Campbellkitchen.com/kitchen.asp?EID=13&LID=6&ET=H&MID=30323&ENC=&ENC;
Prep/Cook Time 25 min.
3/4 lb. ground beef
1 tbsp. chili powder
1 can Campbell's(R) 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(R) 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(R) Beefy Mushroom Soup
3/4 lb. ground beef
Shredded Cheddar cheese
Chili powder
Minute(R) White Rice
Tortilla chips
1 can (14 1/2 oz.) whole peeled tomatoes
1 can (about 15 oz.) kidney beans
Kitchen Clip:
You'll find kidney-shaped beans available in dark red, pink or white
varieties. Red kidney beans are most commonly used in Southwestern
dishes such as this recipe.
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