Ingredients
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 frozen corn
1/2
cup uncooked instant rice
1
cup shredded Cheddar cheese (4 oz), if desired
Preparation
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.
