New this month
Get the Allrecipes magazine

Southwest Skillet by Campbell's Kitchen

"Just one skillet is all you need to make this zesty beef dish made with tomatoes, kidney beans and instant rice. It's topped with Cheddar cheese and served with tortilla doesn't that sound good?"
Added to shopping list. Go to shopping list.


40 m servings 448 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the soup, water, tomatoes and beans in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Remove the skillet from the heat.
  3. Stir in the rice. Cover and let stand for 5 minutes or until the rice is tender. Sprinkle with the cheese. Serve with the tortilla chips for dipping.

Nutrition Facts

Per Serving: 448 calories; 18.3 g fat; 43.7 g carbohydrates; 28.1 g protein; 70 mg cholesterol; 1094 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 4
Most helpful
Most positive
Least positive

Hard to rate since I used my own homemade soup and used fresh cooked beans. I don't like using processed food. Made this way it was very good and no surprised ingredients from the canned foods.

It was good...I omitted the water and used canned tomato with jalapeno pepper but didn't drain them.

This was very good. I couldn't find beefy mushroom soup so I used a can of Cream of Mushroom and added a couple teaspoons of Beef bullion. Great quick and easy meal. My 2 year old loved it.

Forgot the cheese and only had brown instant rice and it was still good.