CAMPBELL'S® One-Pan Taco Skillet

In a large non-stick skillet, heat over medium-high heat. (2 minutes)

Add ground beef, breaking it up with a spoon, along with the red and green bell peppers. (1 minute)

Cook, stirring frequently, until the beef is fully browned and the peppers are slightly softened. Drain off any excess fat. (8 minutes)

Stir in the roasted red pepper and tomato soup, water, chili powder, and onion powder until well combined. (2 minutes)

Bring the mixture to a boil. (3 minutes)

Stir in the instant white rice and frozen corn. (1 minute)

Cover the skillet tightly, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed. (5 minutes)

Sprinkle the shredded cheese evenly over the top. Cover again and remove from heat. (1 minute)

Let stand for 5 minutes, or until the cheese is melted and everything is heated through. (5 minutes)

Serve immediately with your favorite taco toppings! (1 minute)