Vegetable Beef Skillet Recipe

3.5 7 7
Vegetable Beef Skillet Recipe
Vegetable Beef Skillet Recipe photo by Taste of Home
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Vegetable Beef Skillet Recipe

Read Reviews
3.5 7 7
Publisher Photo
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! —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cups frozen broccoli-cauliflower blend, thawed and chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 3/4 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup uncooked instant rice
  • 1/2 cup shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the vegetables, soup, water, oregano and salt. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese. Yield: 6 servings.
Originally published as Vegetable Beef Skillet in Simple & Delicious January/February 2009, p12

Nutritional Facts

1 cup: 362 calories, 13g fat (7g saturated fat), 53mg cholesterol, 852mg sodium, 35g carbohydrate (5g sugars, 6g fiber), 24g protein.

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cups frozen broccoli-cauliflower blend, thawed and chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 3/4 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup uncooked instant rice
  • 1/2 cup shredded cheddar cheese
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Stir in the vegetables, soup, water, oregano and salt. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese. Yield: 6 servings.
Originally published as Vegetable Beef Skillet in Simple & Delicious January/February 2009, p12

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Reviews forVegetable Beef Skillet

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jdanz2010 User ID: 6202316 265865
Reviewed May. 11, 2017

"This is one of my favorite meals. I use the Fiesta Nacho soup, as others have suggested. I use 12 oz of the frozen broccoli and cauliflower that comes in the steam bags - except I thaw it in the fridge a couple days ahead. I also use diced tomatoes with onion in them instead of using raw onion."

MY REVIEW
mgrobe User ID: 8188918 216299
Reviewed Dec. 29, 2014

"Not really all that great. Quite disappointed."

MY REVIEW
kluesner5 User ID: 4518466 176857
Reviewed Nov. 3, 2010

"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!"

MY REVIEW
foag User ID: 2647017 110314
Reviewed Jun. 7, 2009

"just use any soup - its a good recipe for leftovers"

MY REVIEW
kristinmh User ID: 1711502 109874
Reviewed Feb. 25, 2009

"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!"

MY REVIEW
stacsir User ID: 1144016 160259
Reviewed Feb. 6, 2009

"I could not find the nacho cheese soup does anyone have any ideas on a replacement for this ingredent"

MY REVIEW
Joscy User ID: 2694585 94687
Reviewed Jan. 16, 2009

"I do not use instant (processed) rice. Can long grain rice be used instead?"

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