| 1 | lb lean (at least 80%) ground beef |
| 2 | cans (10 oz each) diced tomatoes with green chiles, undrained |
| 1 | can (19 oz) Progresso® Vegetable Classics tomato basil soup |
| 1 | cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn |
| 1/2 | cup uncooked instant rice |
| 1 | cup shredded Cheddar cheese (4 oz), if desired |
Serve with...
Buttermilk Corn Muffins
Total Time:
25 min
| 1. | In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. |
| 2. | Add tomatoes and soup; mix well. Heat to boiling. Stir in corn and rice. Reduce heat to medium; cook 7 to 9 minutes, stirring occasionally, until corn and rice are tender. |
| 3. | Sprinkle each serving with 1/4 cup cheese. |
|
| Serve soup with a dollop of sour cream, a spoonful of salsa and warm corn muffins. |
|
| Keep one-pound packages of browned ground beef in your freezer ready to thaw and use on short notice. |
Nutrition Information:
400 ( 130); 15g ( 5g, 1g); 70mg; 1000mg; 43g ( 4g, 16g); 25g 20%; 15%; 8%; 20% 1 ; 1 ; 2 ; 2 1/2 ; 1/2 3