Easy Hamburger Veggie Skillet
Serves : 5
1 pound Ground beef; browned, crumbled, drained
1 can diced tomatos; undrained
1 can sliced potatoes; drained
1 can sliced carrots; drained
1 can Campbells Cream of Mushroom
1 can Beef broth
6 cups spiral noodles; uncooked
I used the biggest skillet I own (this meal will grow!)
Turn stove to high.
Start by browning the hamburger, breaking it apart while cooking it.* I added some garlic powder to the meat but that is completely up to you.* Drain off any fat.
After the meat is completely cooked, add the mushroom soup, beef broth, carrots, potatoes,and tomatoes.
Mix really well so everything is pretty much uniform in color. Bring the liquid to a boil.
Add the pasta.
Reduce the heat to medium and keep stirring until the pasta is tender.
The liquid tends to evaporate pretty quickly so its best to keep a little water on hand.
I filled up a double-shot shot glass and used that whenever I saw the liquid getting low.
Add whatever spices you would like to it.
I ended up putting in garlic, onion, salt and pepper.
When the pasta is nice and tender, do a quick stir to make sure all of the food is nice and hot.
By Lindsey Turner