Ingredients
4
4 servings
- •1 pound lean ground beef
- •1 red pepper, cut into chunks
- •1 green 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
Instructions
- Heat large non-stick skillet over medium-high heat. Break up meat in skillet; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
- Add soup, water, chili powder, and onion powder; stir. Bring to a boil.
- Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.
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