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Ground Beef and Veggies Recipe

Fresh tomato and green pepper add splashes of color to this meaty main dish from Pauletta Bushnell of Lebanon, Oregon. "It's perfect for a family dinner or as a last-minute meal for unexpected company," she notes.
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:6 servings


  • 1 pound lean ground beef (90% lean)
  • 2-1/2 cups water
  • 1 cup uncooked long grain rice
  • 1 large onion, chopped
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon ground mustard
  • 8 slices cheddar or process American cheese, divided
  • 1 medium green pepper, chopped
  • 1 medium tomato, chopped


  • 1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in water, rice, onion, bouillon and mustard. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
  • 2. Cut six cheese slices into small pieces; add t rice mixture with green pepper and tomato. Cut remaining cheese slices diagonally into four triangles; arrange over top. Cover and remove from the heat. Let stand until liquid is absorbed and cheese is melted. Yield: 6 servings.

Nutritional Facts

One serving (prepared with lean ground beef, low-sodium bouillon and reduced-fat process American cheese product) equals 327 calories, 9 g fat (0 saturated fat), 37 mg cholesterol, 465 mg sodium, 33 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Reviews for Ground Beef and Veggies

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Reviewed Oct. 15, 2011

"Nice quick twist to a weekend dinner!!!"

Reviewed Oct. 14, 2011

"it was good better than i expected"

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