Quick Skillet Supper
|Ground beef||1 Pound|
|Dried whole dill weed||1 Teaspoon|
|Canned mixed vegetables||32 Ounce, drained (2 Cans, 12 Ounce Each)|
|Canned beef broth||10 1⁄2 Ounce, undiluted (1 Can)|
|Uncooked elbow macaroni||1 Cup (16 tbs)|
|Commercial sour cream||8 Ounce (1 Carton)|
|Canned french fried onion rings||3 Ounce, divided (1 Can)|
1. In a large skillet, tip in the browned beef and then saute it till the meat is cooked and browned through. When the meat starts to crumble, remove from the pan and drain off pan drippings.
2. Add in the dill weed, salt, pepper, mixed vegetables, beef broth and macaroni and boil. Cover, cook on reduced heat for 15 minutes or until macaroni is tender.
3. Add the sour cream and 1/2 can onion rings and cook till heated through.
4. Sprinkle with reserved onions rings and serve hot