Confetti Beef Skillet

An easy skillet meal with vegetables and lean ground beef.  Maybe wrap it up and serve in tortillas with salsa and sour cream --- Yum!

Makes 4 Servings


1 lb extra lean ground beef
1 yellow onion, chopped
1 pkg Italian salad dressing and recipe mix
1 zucchini, thinly sliced
1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
1 pkg (10 oz.) frozen corn, thawed and drained
1 cup water
1 cup Minute® Brown Rice, uncooked
1/4 cup 2% reduced fat mozzarella cheese, shredded


  • 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.
  • Jazz It Up: Sprinkle with 2 tablespoons chopped fresh parsley just before serving.
  • Serve wrapped in flour tortillas topped with thick and chunky-style salsa and fat free sour cream.