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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From . Ingredients:
3/4 lb ground beef (85% lean) |
1 medium onion, chopped (about 1/2 cup) |
1 tablespoon chili powder |
1 (10 3/4 ounce) can campbell's healthy request condensed tomato soup |
1/4 cup water |
1 teaspoon vinegar |
1 (15 ounce) can kidney beans, rinsed and drained |
4 cups hot cooked long-grain white rice, cooked without salt |
Directions:
1. Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
2. Stir the soup, water, vinegar and beans in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is hot and bubbling. Serve the beef mixture over the rice.
3. Tip: This dish is delicious served topped with shredded reduced-fat Cheddar cheese.
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