Vegetable Beef Skillet
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
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
Reviews
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.
Not really all that great. Quite disappointed.
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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!
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just use any soup - its a good recipe for leftovers
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!
I could not find the nacho cheese soup does anyone have any ideas on a replacement for this ingredent