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 HOME ORIGINALS® 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® HOME ORIGINALS® Thick 'N Chunky Salsa and BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream.

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MuGirl02

posted:9/20/2006

I made this when my parents came to visit, and my mom asked for the recipe before she left! Everyone loved it, and I have made it several times since. I usually make chicken dishes over and over, so this is a really nice change!

a cook

posted:9/12/2006

My husband and I was surprisingly amazed at how good this recipe turned out. He wants me to cook it again and again and again. So thank you for this new addition to our favorite recipes.

calaney

posted:9/5/2006

Easy, and versatile! I think next time I'll add red peppers to make up for the lack of tomatos. (We are a no tomato household) They'll bring the red color back.

saravanessa

posted:7/5/2006

This recipe is very good. We have made it several times and added low fat sour cream too. We will continue to make this in our household.

a cook

posted:5/14/2006

This recipe is a great base for adding spice. I love hot food so next time I will probably replace the italian tomatos which are too sweet with diced tomatoes and jalapenos or green chilies!

ricacobb

posted:5/5/2006

I used 1 lb. of meat instead of 1/2 lb, and I used one can of corn so that I would not have to wait for frozen corn to thaw. We served it in warm tortillas with jalepenos, salsa, and sour cream. The tortillas don't stay together too well, so make sure you have a fork...or better yet, some tortilla chips. (Also taste great with those) Would be a wonderful party dish with chips.

mommyto3girls

posted:4/18/2006

I loved this...Very easy to make and I love the texture and taste.

billzgirl12

posted:4/4/2006

Easy to make, good flavor and texture

a cook

posted:3/16/2006

Surprisingly delicious.

mich415

posted:2/23/2006

This was so easy and flavorful. I had all the ingredients, expect I used a Mexican cheese mix. It was great. I would highly recommend this.