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With only 15 minutes of prep time, this one-pan wonder is a tasty lifesaver. Clean up is a breeze, so you'll be on your way to savoring the weekend in no time! Simple & Delicious Test Kitchen
This recipe is:
Quick
Nutritional Facts 1 cup equals 362 calories, 13 g fat (7 g saturated fat), 53 mg cholesterol, 852 mg sodium, 35 g carbohydrate, 6 g fiber, 24 g protein.
Originally published as Vegetable Beef Skillet in Simple & Delicious January/February 2009, p12
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Reviewed on Nov. 03, 2010 by kluesner5
I made the recipe as is except I used Fiesta Nacho Soup. It was great and for my family of 5, three sons, there were very few left-overs. We loved it and the boys even ate the veggies!
Reviewed on Jun. 07, 2009 by foag
just use any soup - its a good recipe for leftovers
Reviewed on Feb. 25, 2009 by kristinmh
As for the nacho cheese soup, I used Campbell's Fiesta Nacho Cheese Soup. For the rice, I think you can add regular rice. Just cook it first, then add it at the end. You probably want to either drain the tomatoes or use only some of the liquid if you do that.This was pretty simple to prepare and tasty. I used a carrot, green bean, and pea mix instead of the broccoli/cauliflower blend. Unfortunately, my husband does not like too much going on in a dish. Next time, I will use only half of the veggies. Be forewarned, this makes A LOT of food!
As for the nacho cheese soup, I used Campbell's Fiesta Nacho Cheese Soup. For the rice, I think you can add regular rice. Just cook it first, then add it at the end. You probably want to either drain the tomatoes or use only some of the liquid if you do that.
This was pretty simple to prepare and tasty. I used a carrot, green bean, and pea mix instead of the broccoli/cauliflower blend. Unfortunately, my husband does not like too much going on in a dish. Next time, I will use only half of the veggies. Be forewarned, this makes A LOT of food!
Reviewed on Feb. 06, 2009 by stacsir
I could not find the nacho cheese soup does anyone have any ideas on a replacement for this ingredent
Reviewed on Jan. 16, 2009 by Joscy
I do not use instant (processed) rice. Can long grain rice be used instead?
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