Cheddar-Topped Veggie Beef Skillet Dinner

Cheddar-Topped Veggie Beef Skillet Dinner

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Monica Hoffman Hemenway 0

"This healthy dish is tasty and filling. There is a lot of chopping involved in preparation, so you may want to cook the barley and prepare some of the ingredients in advance. It is a complete meal, and the leftovers taste great reheated."
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1 h servings 308 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
  2. Heat the oil in a large skillet over medium-high heat; stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion and garlic; cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, salt, and pepper. Cook and stir until the bell pepper is crisp-tender, about 5 minutes.
  3. Stir in the cooked barley, tomatoes, zucchini, and kidney beans. Bring the mixture to a boil, reduce heat, cover, and simmer until the vegetables are tender, about 5 to 10 minutes. Remove the pan from the stove, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.



I left out the barley. Thought it was great.

I pretty much made this tonight, without having seen this recipe. Being a casserole, you can change things as you see fit. I used cumin instead of oregano/basil, canned diced tomatoes, canned to...

I left out the kidney beans because we aren't bean people and I didn't have any but otherwise this was delicious. Warm and hearty and perfect for a cool evening.

absolutely loved this! I didn't have kidney beans, so I used canned lentils. Wasn't sure how it would be with the lentils, but it was actually very good!

This was a pretty yummy recipe. I used quinoa instead of barley and added more veggies than it called for. The instructions said to bring it to a boil however there was no liquid to boil once ...

This meal was very good! I would recommend adding a little salt to the water for the barley. I was tempted to add more zucchini than the recipe called for but I felt for the first time I should ...

Easy dinner. Used cauliflower (only veg I had) and salsa. Terrific. Served it on nacho chips for kids, on a cooked potatoe for healthy option. Really good.

Awesome way to use a bunch of garden veggies! Substituted quinoa for barley, and it really doesn't need the cheese, in my opinion. Wonderful! Thank you!

Great recipe! We really enjoyed this, and liked that the meat/veggie mixture was paired with barley. I added about four more cloves of crushed garlic and put a little shredded parmesan cheese/ch...

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