Confetti Beef Skillet

• 12 lb extra lean ground beef
• 1 medium yellow onion, chopped
• 7 ounces Good Seasons Italian dressing
• 1 medium zucchini, thinly sliced
• 14 12 ounces Italian-style diced tomatoes, undrained
• 10 ounces frozen corn, thawed
• 1 cup water
• 1 14 cups Minute brown rice, uncooked
• 12 cup kraft 2% milk shredded reduced-fat mozzarella cheese

1. Brown meat in large nonstick skillet on medium-high heat; drain.
2. Add onion; cook and stir until tender.
3. Stir in dressing mix.
4. Reduce heat to medium-low.
5. Add zucchini, tomatoes and corn; mix lightly.
6. Cover; simmer 5 minutes.
7. Stir in water.
8. Bring to boil on medium-high heat.
9. Stir in rice; cover.
10. Reduce heat to medium-low; cook 5 minutes.
11. Remove from heat; stir.
12. Cover and let stand 5 minutes.
13. Fluff with fork.
14. Sprinkle with cheese; cover.
15. Let stand 5 minutes or until cheese is melted.
16. Special Extra: Sprinkle with 2 tablespoons chopped fresh parsley just before serving.

extra lean ground beef, yellow onion, italian dressing, zucchini, italianstyle, corn, water, brown rice, milk

Taken from www.food.com/recipe/confetti-beef-skillet-220014 (may not work)