Southwest Skillet

I don't usually like to use condensced soups but I am a fan of one pot meals and this one was pretty tasty.

 

Ingredients:

• 1 pound lean ground beef
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 can (14 oz) peeled whole tomatoes
• 1 can (10.75 oz) condensed beefy mushroom soup
• 1/4 cup water
• 1 can (15 oz) kidney beans, rinsed and drained
• 3/4 cup uncooked instant brown rice
• 1/2 cup shredded cheddar cheese
• 1 bunch sliced green onions, including tops
• 7-14 ice berg lettuce leaves

Method:

In large skillet with a lid, brown beef with chopped onion, minced garlic and chili powder until onions are transparent and meat is cooked through; drain excess fat.

Add tomatoes with their juice, chop/crush tomatoes into small pieces. Stir in beefy mushroom soup, use water to rinse out cans and add to mixture; add kidney beans. Stir to mix ingredients; cover and bring mixture to a boil, cooking 10 minutes (stir occasionally during 10 minutes).

Add instant brown rice, remove from heat, stir, cover and allow to stand 5-10 minutes.

Sprinkle with shredded cheese and sliced green onions. Serve as a casserole with tortilla chips, over torn lettuce as a salad, or rolled in lettuce leaves as a wrap.

Notes: Filling is great with tortilla chips or wrapped up in lettuce. Nutrition analysis does not include tortilla chips, but does include all other ingredients. Serves 6-7