Main dishes

Confetti Beef Skillet

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photo by:

kraft

What an awesome recipe that is quick to make and delicious to eat!!! We do like spicey foods so during the final steps of cooking, I added crushed red pepper. My husband is...read more

posted by

Coupderouge

on 5/9/2012

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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Coupderouge

posted:5/9/2012

What an awesome recipe that is quick to make and delicious to eat!!! We do like spicey foods so during the final steps of cooking, I added crushed red pepper. My husband is not so easy to impress and he absolutely loved this recipe!! This is a recipe we will use often....after all it's healthy, low in calories, delicious, filling and beautiful to serve!!!

judyweiss

posted:2/15/2012

My family really enjoyed this. We did discuss that it would be great with chorizo for a spicier dish.

a cook

posted:7/7/2011

Instead of corn I used peppers which have more benefits to your health

vorsthn

posted:4/12/2011

Pretty good overall!

LALacy

posted:3/12/2011

We were out of zucchini so we used fresh asparagus instead and it was delicious!

christymark

posted:1/19/2010

i added taco mix instead of good seasoning dressing. i doubled it and uses 1 can tomatoes and i can rotel. i used a 12 oz bag of corn and it was a TON and this called for 10 oz bag.(i did not double the corn - thank goodness) pretty good for something different than plain old tacos.

threnodynx

posted:9/26/2009

Something about this recipe just didn't seem quite right to me, so I decided to take it from Italian to Mexican. I used a can of tomatoes with green chilis, taco seasoning instead of the dressing mix, left out the zucchini and used cheddar instead of mozzarella. My husband loved it! Would be great in a tortilla too!

phlyants

posted:8/1/2009

We enjoyed it and will definitely make it again.

a cook

posted:5/28/2009

We thought this was good, my husband said it needed texture so next time I may try crushing tortilla chips on each serving. Some red pepper flakes could be a nice addition also for a little spice.

cassandra1974

posted:3/6/2009

Yummy, easy and healthy! Next time I'll substitute Cheddar for the Mozzarella as a previous review suggested.