Cheddar Topped Veggie Beef Skillet Dinner Recipes

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CHEDDAR-TOPPED VEGGIE BEEF SKILLET DINNER



Cheddar-Topped Veggie Beef Skillet Dinner image

This healthy dish is tasty and filling. There is a lot of chopping involved in preparation, so you may want to cook the barley and prepare some of the ingredients in advance. It is a complete meal, and the leftovers taste great reheated.

Provided by Monica Hoffman Hemenway

Categories     Everyday Cooking

Time 1h

Yield 6

Number Of Ingredients 15

1 cup pearl barley
3 cups water
½ tablespoon olive oil
8 ounces extra lean ground beef
½ onion, chopped
2 cloves garlic, minced
½ large red bell pepper, chopped
½ teaspoon dried oregano
½ tablespoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped tomatoes
1 cup chopped zucchini
1 (15 ounce) can kidney beans, rinsed and drained
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
  • Heat the oil in a large skillet over medium-high heat; stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion and garlic; cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, salt, and pepper. Cook and stir until the bell pepper is crisp-tender, about 5 minutes.
  • Stir in the cooked barley, tomatoes, zucchini, and kidney beans. Bring the mixture to a boil, reduce heat, cover, and simmer until the vegetables are tender, about 5 to 10 minutes. Remove the pan from the stove, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 42.3 g, Cholesterol 26.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 19.7 g, SaturatedFat 2.6 g, Sodium 492.5 mg, Sugar 3.3 g

CHEDDAR-TOPPED VEGGIE BEEF SKILLET DINNER



Cheddar-Topped Veggie Beef Skillet Dinner image

This healthy dish is tasty and filling. There is a lot of chopping involved in preparation, so you may want to cook the barley and prepare some of the ingredients in advance. It is a complete meal, and the leftovers taste great reheated.

Provided by Monica Hoffman Hemenway

Categories     Everyday Cooking

Time 1h

Yield 6

Number Of Ingredients 15

1 cup pearl barley
3 cups water
½ tablespoon olive oil
8 ounces extra lean ground beef
½ onion, chopped
2 cloves garlic, minced
½ large red bell pepper, chopped
½ teaspoon dried oregano
½ tablespoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped tomatoes
1 cup chopped zucchini
1 (15 ounce) can kidney beans, rinsed and drained
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
  • Heat the oil in a large skillet over medium-high heat; stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion and garlic; cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, salt, and pepper. Cook and stir until the bell pepper is crisp-tender, about 5 minutes.
  • Stir in the cooked barley, tomatoes, zucchini, and kidney beans. Bring the mixture to a boil, reduce heat, cover, and simmer until the vegetables are tender, about 5 to 10 minutes. Remove the pan from the stove, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 42.3 g, Cholesterol 26.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 19.7 g, SaturatedFat 2.6 g, Sodium 492.5 mg, Sugar 3.3 g

CHEDDAR-TOPPED VEGGIE BEEF SKILLET DINNER



Cheddar-Topped Veggie Beef Skillet Dinner image

This healthy dish is tasty and filling. There is a lot of chopping involved in preparation, so you may want to cook the barley and prepare some of the ingredients in advance. It is a complete meal, and the leftovers taste great reheated.

Provided by Monica Hoffman Hemenway

Categories     Everyday Cooking

Time 1h

Yield 6

Number Of Ingredients 15

1 cup pearl barley
3 cups water
½ tablespoon olive oil
8 ounces extra lean ground beef
½ onion, chopped
2 cloves garlic, minced
½ large red bell pepper, chopped
½ teaspoon dried oregano
½ tablespoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped tomatoes
1 cup chopped zucchini
1 (15 ounce) can kidney beans, rinsed and drained
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
  • Heat the oil in a large skillet over medium-high heat; stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion and garlic; cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, salt, and pepper. Cook and stir until the bell pepper is crisp-tender, about 5 minutes.
  • Stir in the cooked barley, tomatoes, zucchini, and kidney beans. Bring the mixture to a boil, reduce heat, cover, and simmer until the vegetables are tender, about 5 to 10 minutes. Remove the pan from the stove, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 42.3 g, Cholesterol 26.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 19.7 g, SaturatedFat 2.6 g, Sodium 492.5 mg, Sugar 3.3 g

CHEDDAR-TOPPED VEGGIE BEEF SKILLET DINNER



Cheddar-Topped Veggie Beef Skillet Dinner image

This healthy dish is tasty and filling. There is a lot of chopping involved in preparation, so you may want to cook the barley and prepare some of the ingredients in advance. It is a complete meal, and the leftovers taste great reheated.

Provided by Monica Hoffman Hemenway

Categories     Everyday Cooking

Time 1h

Yield 6

Number Of Ingredients 15

1 cup pearl barley
3 cups water
½ tablespoon olive oil
8 ounces extra lean ground beef
½ onion, chopped
2 cloves garlic, minced
½ large red bell pepper, chopped
½ teaspoon dried oregano
½ tablespoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped tomatoes
1 cup chopped zucchini
1 (15 ounce) can kidney beans, rinsed and drained
1 cup shredded reduced-fat Cheddar cheese

Steps:

  • Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
  • Heat the oil in a large skillet over medium-high heat; stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion and garlic; cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, salt, and pepper. Cook and stir until the bell pepper is crisp-tender, about 5 minutes.
  • Stir in the cooked barley, tomatoes, zucchini, and kidney beans. Bring the mixture to a boil, reduce heat, cover, and simmer until the vegetables are tender, about 5 to 10 minutes. Remove the pan from the stove, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 42.3 g, Cholesterol 26.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 19.7 g, SaturatedFat 2.6 g, Sodium 492.5 mg, Sugar 3.3 g

VEGETABLE BEEF SKILLET



Vegetable Beef Skillet image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 362 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 6g fiber), Protein 24g protein.

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