Try Southwest Skillet Supper for dinner tonight. Serve it up in lettuce
wraps just for fun!
Southwest Skillet
1 pound lean ground beef
1/2 small onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 can (14 oz) peeled whole tomatoes
1 can (10.75 oz) condensed beefy mushroom soup
1/4 cup water
1 can (15 oz) kidney beans, rinsed and drained
3/4 cup uncooked instant brown rice
1/2 cup shredded cheddar cheese
1 bunch sliced green onions, including tops
7-14 ice berg lettuce leaves
In large skillet with a lid, brown beef with chopped onion, minced garlic and chili powder
until onions are transparent and meat is cooked through; drain excess fat.
Add tomatoes with their juice, chop/crush tomatoes into small pieces. Stir in beefy
mushroom soup, use water to rinse out cans and add to mixture; add kidney beans. Stir
to mix ingredients; cover and bring mixture to a boil, cooking 10 minutes (stir
occasionally during 10 minutes).
Add instant brown rice, remove from heat, stir, cover and allow to stand 5-10 minutes.
Sprinkle with shredded cheese and sliced green onions. Serve as a casserole with tortilla
chips, over torn lettuce as a salad, or rolled in lettuce leaves as a wrap.
Notes:
Filling is great with tortilla chips or wrapped up in lettuce. Nutrition analysis does not
include tortilla chips, but does include all other ingredients. Serves 6-7
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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