Vegetable Beef Skillet

I'm so far behind on posting recipes...sorry! Here's another one of the one pan wonders, and it came out pretty good. I might add a little more cheese next time. It also says that you can toss in any extra vegetables around the house, which is nice. I don't like onions, so I was worried I'd be able to taste them, but you can't.

Vegetable Beef Skillet

Prep/Total time: 30 minutes

1 lb. ground beef

1/2 cup chopped onion

2 cups frozen broccoli-cauliflower blend, thawed and chopped

1 can (16 oz.) kidney beans, rinsed and drained

1 can (14-1/2 oz) diced tomatoes, undrained

1 can (10-3/4 oz) condensed nacho cheese soup, undiluted

3/4 cup water

1 tsp. dried oregano

1/2 tsp salt

1 cup uncooked instant rice

1/2 cup shredded cheddar cheese

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2. Stir in the vegetables, soup, water, oregano and salt. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese.