Confetti Beef Skillet

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photo by:kraft

Corn, tomatoes and zucchini add festive color to this ground beef and rice skillet dish.

time

prep:

10 min

total:

30 min

servings

total:

4 servings

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What You Need

1/2

lb. extra lean ground beef

medium yellow onion, chopped

env. GOOD SEASONS Italian Dressing Mix

medium zucchini, thinly sliced

can (14-1/2 oz.) Italian-style diced tomatoes, undrained

pkg. (10 oz.) frozen corn, thawed

cup water

1-1/4

cups instant brown rice, uncooked

1/2

cup KRAFT 2% Milk Shredded Mozzarella Cheese

Make It

BROWN meat in large nonstick skillet on medium-high heat; drain. Add onion; cook and stir until tender. Stir in dressing mix. Reduce heat to medium-low. Add zucchini, tomatoes and corn; mix lightly. Cover; simmer 5 minutes.

STIR in water. Bring to boil on medium-high heat. Stir in rice; cover. Reduce heat to medium-low; cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff with fork.

SPRINKLE with cheese; cover. Let stand 5 minutes or until cheese is melted.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra

Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.

Creative Leftovers

Store any leftovers in tightly covered container in refrigerator up to 3 days. Serve wrapped in flour tortillas topped with TACO BELL® Thick & Chunky Salsa and BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream.

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mary0806

posted:1/27/2009

In a word . . .AWESOME!!!!!

HillaryHeiselt

posted:1/11/2009

My husband is extremely picky and hates vegetables, but he ate seconds (and wanted more) of this dish. I substituted a drained can of low-sodium whole kernal corn for the frozen, and it turned out just fine. I will definitely make this again.

lmaks

posted:11/24/2008

I enjoyed it and it was fairly quick and easy to make. I altered it a little bit. I added canned fiesta corn,frozen zucchini, and used several teaspoons of italian dressing instead of the dressing packet.

a cook

posted:11/14/2008

I was really pleased with this recipe. I used ground turkey instead of beef which worked out well. I liked it even better as leftovers when used as the filling for a quesadilla. (Add extra cheese for the quesadilla!) I will definitely make this again.

a cook

posted:8/26/2008

I kicked up the recipe a notch by using Good Seasons Garlic & Herb salad dressing dry mix & Rotel Mexican tomatoes & green chilies. Fresh vegetables from the garden with the extra spice really made this a wonderful skillet. To round out the meal, it was served with a garden salad & dinner rolls with honey.

kacomes

posted:6/26/2008

I added a pinch of cumin, and salt and pepper, and used whatever shredded cheese I had (in this case, Mexican), and this meal turned out delicious. My husband and I loved it and I'll definitely be making it again.

ainst

posted:1/17/2008

This was OK. I liked all the different textures together. It was pretty with all the different colors. However even after adding several more spices it just lacked something. Maybe cream of mushroom soup or something to give it a little saucy creaminess. My husband said the cheese was irritating.

tpcshauna

posted:12/2/2007

I love all of the ingredients individually but they were not good mixed together. My husband didn't like this at all and said he didn't want this again.

mtravis1979

posted:11/29/2007

This was great! It was a tasty way to sneak in veggies to my 2 year old daugther and my picky husband. This will definetely be added to our menu.

arielnwa

posted:9/19/2007

My husband and I both loved this recipe! The flavor is just awesome. It makes enough to have left over all week!