Tuesday, July 8, 2014

Needles-n-Pins Stitcheries: Southwest Skillet Recipe

The heat of the summer is here for most of you I would think. Not too much heat for me up north here though. If you are like me I don't like to heat up the kitchen by using the oven for cooking. This recipe is fast (I am all about fast!) and easy and it doesn't add all that heat to the kitchen as it is made in a skillet on top of the stove. 

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. :)

Happy Eating! 

Colleen :)