Ingredients35 m servings 1047 cals
- Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
- Stir the soup, water, vinegar and beans in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is hot and bubbling. Serve over the rice.
- Serving Suggestion: Serve with reduced-fat cornbread and a salad with cucumber and red onion with light red wine vinaigrette. For dessert serve apples baked with cinnamon-sugar.
Per Serving: 1047 calories; 13.6 g fat; 186.6 g carbohydrates; 38.9 g protein; 59 mg cholesterol; 594 mg sodium. Full nutrition
ReviewsRead all reviews 3
First of all, the picture is wrong for this recipe, but anyways... For as quick and easy as this dish is, it really is yummy. I seasoned the meat really well with spices salt, pepper, garlic p...
This recipe is very simple and so tasty!! The only change i had to make was to add two cans of soup instead of one. Other than that, this is wonderful! I make it all the time ;)