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Vegetable Beef Skillet

Vegetable Beef Skillet

With only 15 minutes of prep time, this one-pan marvel is a tasty lifesaver. Tidy up is a breeze, so you’ll be on your method to relishing the weekend in no time!– Taste of Home Test Kitchen.


  • 1 pound hamburger
  • 1/2 cup sliced onion
  • 2 cups frozen broccoli-cauliflower blend, defrosted and sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained pipes
  • 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


  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the veggies, soup, water, oregano and salt. Bring to a boil. Stir in rice. Get rid of from the heat; cover and let represent 5 minutes or till rice hurts. Sprinkle with cheese.
Nutrition Realities

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

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