Instructions: Open frozen bag of seasoned ground beef, place on a microwave-safe plate and microwave on high for 3 minutes to begin thawing.

Meanwhile, heat oil over medium-high heat in an extra-deep nonstick skillet that has a lid. Add mushrooms; cook, stirring from time to time, until mushrooms release their liquid, about 3 1/2 minutes.

Add beef broth and tomato soup; raise heat to high. Stir until soup is well combined. Add partially thawed beef, diced tomatoes, rice and Italian seasoning. Stir well.

Cover skillet; let mixture boil until rice is tender and absorbs most of the broth, about 7 minutes. Stir from time to time, keeping skillet covered as much as possible. (If rice begins to stick, reduce heat as necessary.) Sprinkle cheese over mixture. Cover; cook 1 to 2 minutes or just until the cheese melts. Serve at once.

Yield: 6 servings.

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