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Mexican Vegetable and Beef Skillet


Nutritional Info Per Serving: Calories 175, Protein 10 g, Carbs 23 g, Fiber 1 g, Fat 4 g

Servings: 8

Serving Size: 1 Cup


  • 1⁄2 pound lean ground beef (15% fat)
  • 3⁄4 cup onion, chopped (3/4 medium onion)
  • 1 cup uncooked white rice
  • 1 can (15 ounces) diced tomatoes (about 2 medium fresh tomatoes)
  • 1 1⁄2 cups vegetables fresh, frozen, or canned and drained (try one or more-zucchini, bell pepper, broccoli, corn, cauliflower)
  • 1 3⁄4 cups water
  • 1 1⁄2 teaspoons chili powder
  • 1 Tablespoon oregano
  • 1 teaspoon salt
  • 1⁄2 cup (2 ounces) shredded cheese


  1. Cook beef in a large skillet over medium-high heat (350 degrees in an electric skillet) until no longer pink. Drain fat. Add onion and cook until soft, about 3 to 5 minutes.
  2. Add rice, tomatoes, vegetables, water, and spices. Stir and bring to a boil.
  3. Reduce heat to medium-low (250 degrees in an electric skillet). Cover, and simmer for 20 minutes or until rice is cooked. Add more water if needed.
  4. Remove from heat. Sprinkle with cheese and cover for 1 to 2 minutes to allow the cheese to melt.


Try brown rice and simmer for 20 more minutes.

Try ground turkey or 1 1/2 cups of cooked beans (a 15-ounce can, drained and rinsed) in place of beef.

For extra flavor, in step 3 add 1/4 teaspoon pepper and 1 teaspoon garlic powder or 4 cloves of minced garlic.

Approximate Cooktime: 45 mins

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