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Ground Beef and Veggies

 Ground Beef and Veggies
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.
6 ServingsPrep: 25 min. Cook: 20 min.


  • 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


  • 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.
  • 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,

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Ground Beef and Veggies (continued)

Nutritional Facts: 33 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.