Quick Beef Skillet With Green Salad

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Using the covenience of pre-cooked rice or pasta, make a very quick one pot or a skillet meal in just minutes.


  • 1 lb. good ground lean beef
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  • 1 medium onion, chopped
  • 1 - 15 oz. can large dark red kidney beans
  • 1 - 15 oz. can diced tomatoes
  • 2-3 cups cooked rice*

Season to suit your family's tastes. I use garlic, salt and pepper that I premix and keep close at hand.

*I always keep a container of cooked rice in the refrigerator, and a freezer bag of cooked pasta in the fridge for the quickest meals possible)

This recipe would work well using leftover chicken instead of the ground beef.


Stir fry the meat until it begins to brown nicely so that it develops a caramelized flavor. If using ground chuck, pour off all the beef grease and replace it with a Tbsp. of olive oil. The lean ground beef probably won't have any grease accumulating, so add a Tbsp. of olive oil to the pan along with the chopped onions. Allow them to cook together until onions are clear.


Add the canned tomatoes and the undrained can of beans. Stir over a medium heat until mixture is hot, and then add the cooked rice. Stir and heat thoroughly. Serve with bread and butter and a green salad.

If you tear up greens and wash them well, then keep them stored in the fridge along with a paper towel, they will stay nice for a few days. You will only have to put what you want into bowls and add the salad dressing. You can add chopped celery or carrot pennies (cooked or raw is fine) and maybe a few cherry tomatoes to make a great salad.

This is a good homemade salad dressing to keep in a jar in the fridge too. I like being able to control what goes into our foods, without the use of so many unpronounceable additives and preservatives.

Apple Cider Vinaigrette

  • 1 cup apple cider vinegar
  • 1 cups sugar or Splenda (or half and half)
  • 1-2 tsp garlic powder
  • 1 tsp black pepper
  • 2 cups good olive oil


Put everything in a quart jar with a good lid and shake, shake, shake. Feel free to add a cup of sour cream or plain yogurt to this. You will probably need a larger jar.

Servings: 6-7
Time:10-15 Minutes Preparation Time
30 Minutes Cooking Time

By Julia from Boca Raton, FL

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