Ground beef and canned tomato soup keep beans at bay in a quick chili with corn and rice.
lb lean (at least 80%) ground beef
cans (10 oz each) diced tomatoes with green chiles, undrained
can (19 oz) Progresso™ Vegetable Classics tomato basil soup
cup Green Giant™ Steamers™ Niblets® frozen corn
cup uncooked instant rice
cup shredded Cheddar cheese (4 oz), if desired
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.