Comida Kraft
Recipe Box

Confetti Beef Skillet

Confetti Beef Skillet is rated 4.1558441558441555 out of 5 by 77.
Prep Time
10
min.
Total Time
30
min.
Servings

4 servings

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

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 2 Vegetable
  • 2 Meat (VL)
  • 1 Fat

Nutrition Bonus

Round up the family for this tasty low-calorie, low-fat, one skillet meal.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 320
Total fat 7g
Saturated fat 3g
Cholesterol 40mg
Sodium 1300mg
Carbohydrate 47g
Dietary fiber 5g
Sugars 10g
Protein 22g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I used 1 lb. 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.
Date published: 2006-05-05
Rated 5 out of 5 by from What an awesome recipe that is quick to make and delicious to eat! 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!!!
Date published: 2012-05-09
Rated 4 out of 5 by from Something about this recipe just didn't seem quite right to me, so I decided to take it from Italian... 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!
Date published: 2009-09-27
Rated 5 out of 5 by from I kicked up the recipe a notch by using Good Seasons Garlic & Herb salad dressing dry mix & Rotel... 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.
Date published: 2008-08-26
Rated 3 out of 5 by from This was OK. 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.
Date published: 2008-01-17
Rated 4 out of 5 by from i added taco mix instead of good seasoning dressing. 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.
Date published: 2010-01-20
Rated 4 out of 5 by from I was really pleased with this recipe. 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.
Date published: 2008-11-14
Rated 5 out of 5 by from My husband is extremely picky and hates vegetables, but he ate seconds (and wanted more) of this... 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.
Date published: 2009-01-11
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