15-minute Skillet Supper


4 to 6 servings

  • 1 tablespoon cooking oil (corn, canola, or safflower oil) (see note)
  • 1½ pounds lean ground beef or ground uncooked chicken or turkey
  • 1 small green pepper,
  •   or ½ each small green and sweet red pepper, cored, seeds removed, and chopped
  • 1 medium carrot, peeled and diced
  • 1 rib celery, chopped
  • 1 garlic clove, peeled and minced
  • ½ to 1 cup chopped peeled onion
  • 1 (10½-ounce) can tomato soup, undiluted, or 1¼ cups tomato/mixed vegetable juice  (see note)
  • ½ to 1 teaspoon Worcestershire sauce or to taste (optional)
  • Seasoned salt or salt and seasoned pepper or freshly ground black pepper to taste
  • Hot cooked noodles or pasta of choice or rice as an accompaniment (optional)
  • Minced parsley (no stems) as desired for garnish (optional)


In a medium heavy skillet, heat oil over moderate heat.  Add ground beef or chicken or turkey;; sauté, stirring frequently, over moderate heat until lightly browned.  Add green pepper or green and sweet red pepper, carrot, celery, and onion; sauté 1 minute, stirring frequently.  Stir in soup and seasonings, mixing well.  Reduce heat and simmer, uncovered for about 10 to 12 minutes to blend flavors.  May stir in 1 cup hot cooked rice, if desired.  Or, serve over hot cooked noodles or pasta of choice or hot cooked rice.  Garnish with a sprinkle of minced parsley, if desired.

Note: May omit oil; liberally coat skillet with non-caloric vegetable cooking spray.

Note: If using tomato/mixed vegetable juice, blend 2 to 3 teaspoons flour into juice before adding to the meat mixture.

Variations: Sauté 8 ounces sliced mushrooms with the other vegetables. 

Add Italian seasoning to taste.

Add 1 tablespoon finely snipped fresh basil or oregano leaves to the mixture.

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