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Cheddar-Topped Veggie Beef Skillet Dinner

Rated as 4.37 out of 5 Stars

"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
Original recipe yields 6 servings


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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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 308 calories; 7.2 42.3 19.7 27 493 Full nutrition

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Read all reviews 13
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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.

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!

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!

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...

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 ...

Great Supper!! Not too difficult and lots of healthy tasty flavors. I made it vegetarian by using veggie burger crumbles instead of beef. Super yummy!!