Prep time
Total time
23 MIN
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.



  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.

Recipe Made With

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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