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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

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Reviews

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Average Rating:
  • jdanz2010
    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.

  • mgrobe
    Dec 29, 2014

    Not really all that great. Quite disappointed.

  • mendez26
    Jan 30, 2013

    No comment left

  • lisas3999
    Jan 23, 2013

    No comment left

  • huntnmama
    Oct 30, 2011

    No comment left

  • kluesner5
    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!

  • johnsen
    Sep 5, 2010

    No comment left

  • foag
    Jun 7, 2009

    just use any soup - its a good recipe for leftovers

  • kristinmh
    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!

  • stacsir
    Feb 6, 2009

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