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Beef Bruschetta Skillet

Beef Bruschetta Skillet recipe
photo by:kraft
This easy beef skillet has bruschetta-style ingredients and is ready in just 30 minutes. Oh, and it's better for you too. Win, win, win.
time
prep:
10 min
total:
30 min
servings
total:
4 servings, 1-1/2 cups each
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posted:
8/17/2007
I made this for me and my hubby and we both love it. I will make it again. It doesn't take mush time. I give it an A+
posted:
8/16/2007
I hesitated making this because I dont like casserole type foods ,but I am glad I did my picky son and husband loved it!
posted:
8/15/2007
It was okay - didnt love it. It was sweet and tangy. I can say that it was a quick and easy meal to prepare after work - for that part I would give it an A+
posted:
8/15/2007
I added chopped yellow squash, onion and sliced black olives with a few dashes of tabasco sauce. It was awesome! Will definetely make this a regular at our house.
posted:
8/15/2007
What I find most disheartening about most of your recipies is that you always seem to use the "expensive" cuts of meat as though nothing else will do. Of course, the diversity of your email list already points out that there are other cuts just as desirable or even more desireable. In the dish I am responding to, I find that chuck steak does a better job tastewise. I've made this same dish before it came to me via your kind emails. I might add that "those" fancier cuts of beef are best enjoyed as "THE STEAK" for which they are cut. Thanks for reading.
posted:
8/14/2007
Actually, I changed a couple of ingredients - I only had chicken tenders, so I used those cubed and a can of chicken broth - my husband even liked this. If it was this good with chicken, I have to try the original beef recipe next!
posted:
8/14/2007
This was kinf of blah. Needs some kick. We are also not a big fan of instant rice. Too gummy.
posted:
6/27/2007
I have made this recipe two times and my family just loves it...I used canned tomatos and flank steak which I think is so tender in this dish.I also put a little more of velveeta in it about a cup. I have added this recipe to my favorite to make.
posted:
6/14/2007
I didn't have fresh tomotoes on hand so I used one can of diced tomatoes, drained. It still tasted very good. I also use less garlic than the recipe calls for. Served with a side salad and sourdough bread it makes for a hearty meal. I cook my meat only until it starts to get brown and let the rest of the cooking take place while the rice is being prepared in the broth, but I like my meat medium as opposed to really cooked.
posted:
6/8/2007
Great recipe, very tasty. We prefer a little bit less garlic, so next time I won't use as many cloves - but still really good! I also used "stir fry" beef - cheaper and tasted just as good!
K:46160v1 :75173
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