
Southwest Rice Bowls
Bring the warm, zesty flavors of the Southwest straight to your dinner table with this one-skillet wonder that’s as easy to make as it is delicious. Beefy Mushroom Soup instantly adds a bold umami layer to subtly spicy ground beef, tomatoes, kidney beans, corn, rice, and Cheddar cheese. In fact, the soup shortcut makes these Southwest Rice Bowls so simple that you could practically make this recipe cowboy-style over a campfire. You can even skip the bowls and dive in with nachos for dipping, or wrap the beef mixture in warm flour tortillas for a hearty Southwest skillet meal.
Directions
Recipe Ingredients
- 1 pound ground beef or ground turkey
- 1 tablespoon chili powder
- 1 can (10 1/2 ounces) Condensed Beefy Mushroom Soup or Beef Consomme
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (about 15 ounces) kidney beans, rinsed and drained
- 1 cup fresh corn kernels or frozen whole kernel corn, thawed
- 3/4 cup uncooked instant white rice or instant brown rice
- 1/2 cup shredded Cheddar, Monterey Jack or Mexican blend cheese