Garden Vegetable Beef Skillet
Cheddar Biscuits
Ingredients
- 2 lb ground beef
- 1 Tbsp olive oil
- 2 yellow squash, halved lengthwise and sliced
- 2 zucchini, halved lengthwise and sliced
- 1 (8-oz) pkg baby portobello mushrooms, quartered
- 4 cloves garlic, minced
- 1 pint grape tomatoes, cut in half
- 2 tsp Italian seasoning
- 1 tsp salt
Instructions
- Cook ground beef in a large skillet over medium heat, stirring until beef is browned and crumbly.
- Drain and wipe skillet clean.
- Heat oil in same skillet over medium heat. Add squash, zucchini, mushrooms and garlic.
- Cook, stirring, 8 minutes or until crisp-tender.
- Add tomatoes, Italian seasoning and salt; cook, stirring, 4 minutes.
- Return ground beef to skillet; cook 3 minutes or until thoroughly heated.
- Season with salt and pepper to taste.
Side Dish Ingredients
- 1¾ cups all-purpose flour
- 1 Tbsp baking powder
- 2½ tsp sugar
- ¼ tsp salt
- ¼ cup butter, cut into small pieces
- 3 Tbsp shortening, cut up
- 1½ cups shredded Cheddar cheese
- ¾ cup milk
- 2 Tbsp butter, melted
Side Dish Instructions
- Preheat oven to 425°F.
- Combine flour, baking powder, sugar and salt in a food processor.
- Add ¼ cup butter and shortening; pulse until mixture is in pea-size pieces.
- Add cheese; pulse just until blended.
- Gradually add milk, and blend just briefly until dough forms.
- Drop dough onto a lightly greased baking sheet in level ¼ cupfuls.
- Bake 15 to 20 minutes or until golden; brush with melted butter while hot.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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