One Pan Taco Skillet

Love tacos? Then you’ll love this quick and easy taco-inspired rice skillet. Lay your family’s favourite taco toppings out and let everyone personalize their own dish.

Products you'll need:

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now

Ingredients

  • 1 lb (454 g) lean ground beef
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
  • 1 3/4 cups (435 mL) water
  • 1 tbsp (15 mL) chili powder
  • 2 tsp (10 mL) onion powder
  • 1 1/2 cups (375 mL) dry instant white rice
  • 1 cup (250 mL) frozen corn
  • 1/2 cup (125 mL) shredded  Tex-Mex cheese blend

Directions

  1. 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.
  2. Add soup, water, chili powder and onion powder; stir. Bring to boil. 
  3. 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.

Recipe tips

  • 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.

Ratings & Reviews

(4)
  • Margaret G.

    September 18, 2017

    awesome meal

    In used canned corn instead of frozen and added another half cup of water as the rice wasn't all the way cooked through with the amount of water the recipe called for. Also, added salt and pepper to taste. It was awesome.

    Was this helpful?

    (1) (0)
  • Mary F.

    April 1, 2018

    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.

    Was this helpful?

    (0) (0)
  • Laura w.

    January 18, 2018

    So good

    I made this tonight it was a hit. Will be making it again

    Was this helpful?

    (0) (0)
  • Ashley K.

    January 16, 2018

    Yummy .. we loved it

    Super easy to make and so good. Only thing is I didn't have corn so I used chick peas instead and it was delicious. I will definitely be making this again!

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

WRITING GUIDELINES

  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

NUTRITIONAL INFORMATION

Amount Per Serving
Calories 510
Fat 18 g
Sodium 640 mg
Carbohydrate 54 g
Dietary Fibre 5 g
Protein 33 g
Calcium 12 %DV
  • One serving of vegetables
  • Source of calcium
  • Good Source of fibre

My Notes

Save Now Cancel × {{note_response}}
{{saved_note}}
Edit Delete ×

My Notes

To add notes to this recipe, simply

GET MEAL-MAIL®

Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox