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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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