One Pan Taco Skillet
- Heat large nonstick skillet over medium-high heat. Break up meat in pan; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
- Add soup, water, chili powder and onion powder; stir. Bring to boil.
- Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.
- Top with any favourite taco toppings, such as PACE® Salsa, shredded lettuce, green onions, fresh cilantro, diced avocado and sour cream
- Vary the veggies any way you like! You can swap the peppers with whatever you have on hand.
- Vegetarian option: Omit beef. Saute the peppers in 2 tsp (10 mL) oil for 3 minutes. Add 1 can (540 mL) lentils, drained and rinsed, to the pan with the soup and other ingredients. Proceed as directed.
Recipe Made With
CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
This was great!
I made this for supper tonight and it was great. Instead of the chili powder and onion powder I used Taco seasoning and fresh minced garlic. I also used Montery Jack and Mozzarella cheese. I searched with taco chips and sour cream. What a great meal. I am going to try it with chicken the next time.
Mary F. | April 1, 2018
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