Recipes from Ollie J -- Beef and Potato Skillet

I'm pretty Grandma got this recipe off the back of the Campbell's soup can. Not that I mind ... those recipes are usually pretty good. However, just reviewing the ingredients makes me realize just how evolved my palate has gotten over the years. I immediately starting thinking of ways to spice it up and to increase the veggie quotient. See below.

Beef and Potato Skillet

1 lb ground beef (or ground turkey, buffalo, or elk)
1 medium onion, chopped
1 cup Campbell's Cheddar Cheese soup
1/3 cup water
1 can (16 oz.) whole potatoes, drained and sliced
1/2 cup of green peppers, diced
1/2 cup of celery, diced
1/2 cup of red onions, diced
1 4 oz. can of diced jalapenos, drained
1 14 oz. can of green beans, drained
generous handful of red pepper flakes
couple of teaspoons of Thai chile sauce
salt
pepper

In skillet, brown beef and cook onion (celery, green pepper, red onion) until tender (use shortening if needed). Stir to separate meat (season with red pepper flakes, salt and pepper to taste); Pour off fat*. Stir in soup, water; add potatoes (green beans and jalapenos). Heat; Stir often. (If not spicy enough, add splashes of chile sauce). Top with extra grated cheese, serve over white or brown rice, or pasta.

Makes 4+ cups. (I got about 5 meals out of this. Extras are sitting in my freezer for later.)


*I used very lean beef, so there wasn't anything really to pour off.