This easy, flavorful skillet brings all your favorite taco ingredients together in one pan for a quick weeknight dinner. Using CAMPBELL'S® adds a rich, savory touch that makes every bite satisfying and delicious.
COOKBOOK / 4627
Start by heating a large non-stick skillet over medium-high heat. Crumble the meat into the pan, then add the red and green peppers. Cook everything together, stirring frequently, until the meat is fully browned and the peppers have softened, about 8 minutes. Drain any excess fat from the skillet.
Next, pour in the soup, water, chili powder, and onion powder. Give it a good stir and bring the mixture to a boil.
Once boiling, stir in the rice and corn. Cover the skillet, lower the heat, and let it simmer gently for about 5 minutes, or until the rice is tender.
Finally, sprinkle the cheese over the top, cover the skillet again, and take it off the heat. Let it sit for 5 minutes so the cheese melts and the liquid is absorbed. Then, it’s ready to serve!
- Use medium heat to cook the meat evenly without burning the spices.
- Stir occasionally to prevent sticking and ensure all ingredients are well mixed.
- Add a splash of water or broth if the skillet becomes too dry while cooking.
This dish is a quick and flavorful meal that comes together in just one pan, making cleanup a breeze. It combines classic taco flavors with the convenience of CAMPBELL'S® ingredients for a comforting and satisfying dinner.
Serve with warm tortillas, a dollop of sour cream, and fresh avocado slices. A sprinkle of shredded cheese and chopped cilantro on top adds extra flavor and color. Pair with a simple side salad or Mexican rice for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if needed to keep it moist. This dish can also be frozen for up to 2 months.
