Beef Vegetable And Shells Skillet Recipes

STOVETOP BEEF AND SHELLS

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a large skillet, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 10-15 minutes., Stir in pasta; heat through.

VEGETABLE BEEF SKILLET

Steps:

• 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.

BEEF, VEGETABLE AND SHELLS SKILLET

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, brown meat with dressing in large skillet on medium heat. Stir in vegetables and basil; cook 5 min. or until heated through, stirring occasionally.
• Stir in Dinner; top with cheddar. Cover; cook 5 min. or until cheddar is melted.

BEEF AND VEGETABLE SKILLET BAKE

Steps:

• Heat oven to 375ºF.
• Brown meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
• Unroll crescent dough; separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.
• Bake 12 to 15 min. or until crust is golden brown. Remove from heat. Let stand 5 min. before serving.

CREAMY BEEF AND SHELLS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.

SKILLET CHEESY BEEF AND VEGGIE MACARONI

Steps:

• Saute ground beef and onion in a 12-inch skillet over medium heat. Drain grease.
• Add garlic powder, paprika, parsley, chili powder, salt, and pepper.
• Stir in the milk, broth, tomato sauce, macaroni and frozen mixed vegetables. Bring to a boil, cover and reduce heat to a simmer. Cook for 8-10 minutes or until pasta is al dente, stirring occasionally.
• Mix in 1 1/2 cups of the cheddar cheese until melted. Top with ½ cup cheddar cheese.

CREAMY BEEF AND SHELLS

Steps:

• Bring a large pot of salted water to a boil. Boil pasta to al dente, according to package directions. Drain and set aside. Toss with a little oil to prevent too much sticking.
• Add oil to a large skillet and heat over MED HIGH heat until hot. Add beef, onion, and garlic and cook for 5-7 minutes, breaking up the meat as it cooks.
• If lean beef was used, and there's not much grease in the skillet, you can just continue cooking to simmer that grease away. If there's a lot of grease, you'll want to drain it.
• Add in Italian seasoning, salt, pepper, red pepper flakes, and flour, stirring well to combine. Cook, stirring often, for 2 minutes.
• Add tomato sauce and stir. Add heavy cream, cream cheese and sour cream and stir well. Simmer a few minutes, stirring often, to really incorporate the cream cheese into the sauce.
• Add cheese and cooked pasta, stirring well to combine.
• Serve hot, garnished with fresh parsley if desired.