It is called Easy Southwest Skillet........
3/4 pound ground beef
1 tablespoon chili powder
1 can (10.75-oz) cream of mushroom soup
1/4 cup water
1 can (14.5-oz) diced tomatoes, drained
1 can (15oz) kidney beans, rinsed and drained
3/4 cup uncooked instant white rice
1/2 cup shredded cheddar cheese
Tortilla chips, to serve with
Cook the beef and chili powder in a 10" skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
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.
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.
This is a great quick meal so you won't have to spend too much time in the kitchen cooking and you can enjoy your summer evening. :)