Cheddar-Topped Veggie Beef Skillet Dinner Recipe -
Cheddar-Topped Veggie Beef Skillet Dinner Recipe
  • READY IN 1 hr

Cheddar-Topped Veggie Beef Skillet Dinner

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Jul 29, 2010

I left out the barley. Thought it was great.

Apr 23, 2011

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 tomato sauce, no zucchini nor beans, and folded in spinach at the very end. I was awesome! I also used some of it to stuff those mini bell peppers (see photos). They were delicious!

Nov 16, 2010

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.

May 04, 2011

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!

Aug 27, 2013

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 make the recipe exactly as directed. The amount of zucchini was just perfect so I'm glad I didn't add more. Like another reviewer said, the cheese is good but you don't really need it. Beause I have a cholesterol problem, I put a little cheese on part of my meal, then left it off the rest of it. As good as it was I felt it was missing a little something but ketchup took care of that! I will make this again.

Apr 09, 2013

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.

Sep 08, 2011

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!

Aug 06, 2014

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 all the ingredients were put together so I added some water, maybe a cup or so. I thought the flavors were pretty good, my husband added a little taco sauce for extra flavor/spice and ate it with chips (he needs something crunchy with his food). I would make this again.


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 11.1 g
  • 44%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 493 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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