Pillsbury One Skillet Recipes

Taco Skillet Dinner
Cook up an easy ground beef skillet dinner in less than 30 minutes!
Ingredients:
1 lb. lean ground beef
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
2 1/2 cups water
7 oz. (2 cups) uncooked elbow macaroni
4 oz. (1 cup) shredded Cheddar cheese
2 green onions, sliced
1/2 cup sour cream
1 medium tomato, chopped

Prep Time: 25 Minutes
Preparation Directions:
1. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add taco seasoning mix, water and macaroni; mix well. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until macaroni is of desired doneness, stirring occasionally.
3. Sprinkle with cheese and onions. Top with sour cream. Sprinkle with tomato.

Easy Beef and Noodle Dinner
When a quick dinner is in order, try this skillet meal. It's kid-friendly and ready in 15 minutes!Ingredients:
1 lb. extra-lean (at least 90%) ground beef
1/2 cup chopped onion (1 medium)
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 cup water
1 teaspoon dried Italian seasoning
1 (3-oz.) pkg. beef-flavor ramen noodle soup mix
1 1/2 cups Green Giant® Frozen Cut Green Beans (from 1-lb. pkg.)
Preparation Directions:
1. In 12-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2. Add tomatoes, water, Italian seasoning and contents of seasoning packet from soup mix; mix well. Bring to a boil. Break up noodles; stir in noodles and beans.
3. Return to a boil. Reduce heat to low; cover and simmer 5 minutes or until noodles and beans are tender, stirring occasionally.
High Altitude Instructions:
Thaw frozen green beans before use.

Pizza Skillet Hot Dish
Ready, set, go! Pizza flavors wrap up a skillet meal in just 30 minutes!Ingredients:
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
Preparation Directions:
1. Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
2. Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
3. Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.

Skillet Turkey, Vegetables and Stuffing
Serve homespun turkey and stuffing on weeknights in an easy skillet style.Ingredients:
1 tablespoon margarine or butter
1 lb. fresh turkey tenderloin, cut into thin bite-sized strips
1 (12-oz.) jar roasted turkey gravy
1/2 cup water
1 (10-oz.) pkg. Green Giant® Niblets® Frozen Corn in Butter Sauce
1 cup Green Giant® Frozen Sweet Peas
1 (6-oz.) pkg. turkey-flavor one-step stuffing mix
Preparation Directions:
1. Melt margarine in large skillet over medium-high heat. Add turkey strips; cook and stir 4 to 5 minutes or until no longer pink.
2. Add gravy, water, corn and peas; mix well. Bring to a boil; stir. Reduce heat to medium; cover and cook 6 minutes.
3. Meanwhile, prepare stuffing mix as directed on package, excluding margarine; mix well.
4. Spoon stuffing into eight 1/4-cup mounds on turkey mixture. Cover; cook over medium-low heat for 8 to 10 minutes or until stuffing is thoroughly heated.

Chuck Wagon Cheeseburger Skillet
Round up the family for a beef and potatoes chuckwagon dinner! Pillsbury® biscuits make it grand!Ingredients:
4 slices bacon
1 lb. lean ground beef
3 tablespoons chopped onion
3 tablespoons oil
2 1/2 cups frozen hash-brown potatoes, thawed
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained
1/2 cup barbecue sauce
8 oz. (2 cups) shredded Cheddar cheese
1/4 teaspoon salt, if desired
1/4 teaspoon pepper, if desired
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk, Southern Style or Reduced-Fat Buttermilk Biscuits
Preparation Directions:
1. Heat oven to 400°F. Cook bacon until crisp; drain on paper towel. Crumble bacon; set aside.
2. In 12-inch cast iron or ovenproof skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Place beef mixture in medium bowl; cover to keep warm.
3. Add oil to same skillet. Heat over medium-high heat until hot. Add potatoes; cook 3 to 5 minutes or until browned, stirring constantly. Add cooked ground beef mixture, corn, chiles, barbecue sauce, cheese, salt and pepper; mix well. Cook until thoroughly heated, stirring occasionally. Sprinkle with bacon.
4. Separate dough into 8 biscuits. Arrange biscuits over hot mixture.
5. Bake at 400°F. for 16 to 24 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.

Spicy Veggie and Pasta Skillet
Hot from the skillet! Green Giant® Pasta Accents® and canned beans make quick work of putting dinner on the table.Ingredients:
1 (1-lb.) pkg. Green Giant® Pasta Accents® Creamy Cheddar Frozen Vegetables with Pasta
1 (15-oz.) can spicy chili beans, undrained
2 tablespoons water
1 teaspoon chili powder or cumin
1/3 cup shredded Cheddar cheese
Preparation Directions:
1. In large skillet, combine all ingredients except cheese. Bring to a boil over medium-high heat.
2. Reduce heat to medium; simmer 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Remove skillet from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.

Southwestern Pasta Skillet
When getting meals on the table spirals out of control, look to an easy skillet recipe with ground beef and cheese.Ingredients:
8 oz. (2 3/4 cups) uncooked rotini (spiral pasta)
1 lb. lean ground beef
1 (15-oz.) can spicy chili beans, undrained
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
12 oz. mild Mexican pasteurized process cheese spread, cubed (3 cups)
Preparation Directions:
1. Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked. Drain.
3. Stir in beans, corn and cheese. Cover; cook over medium-low heat until cheese is melted and mixture is thoroughly heated, stirring occasionally.
4. Gently stir cooked rotini into ground beef mixture until coated.

Sausage and Pasta Skillet
Ingredients:
4 oz. (1 1/4 cups) uncooked wagon wheel pasta
1 (10-oz.) pkg. Green Giant® Frozen Broccoli, Cauliflower and Carrots in Cheese Flavored Sauce
3/4 lb. bulk pork sausage
Preparation Directions:
1. Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, cook vegetables in sauce as directed on package. Brown sausage in large skillet over medium heat until thoroughly cooked; drain. Add pasta and cooked vegetables to skillet; toss gently.

Skillet Chicken With Noodles
In this convenient recipe, ruffly noodles cook in the creamy sauce right along with the chicken and colorful vegetables.Ingredients:
1 lb. fresh chicken breast strips for stir-frying
1/2 cup chopped onion
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 (10 3/4-oz.) can condensed cream of celery soup
2 cups Green Giant® Frozen Mixed Vegetables
4 1/2 oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
1/2 teaspoon lemon-pepper seasoning
2 tablespoons chopped fresh parsley, if desired
Preparation Directions:
1. Spray 12-inch skillet or Dutch oven with nonstick cooking spray. Add chicken and onion; cook and stir over medium-high heat for 4 to 6 minutes or until chicken is browned and onion is tender.
2. Add all remaining ingredients except parsley; mix well. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until vegetables and noodles are tender and chicken is no longer pink, stirring occasionally. Sprinkle with parsley.

Skillet Potato Salad and Brats
Combine comfort foods brats and potatoes in one easy skillet meal. You don't even have to touch a potato peeler!Ingredients:
2 slices bacon
1/2 cup sliced green onions
1/2 green bell pepper, finely chopped
4 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
3/4 cup water
1/3 cup cider vinegar
3 tablespoons sugar
2 teaspoons cornstarch
3/4 teaspoon salt
1/4 teaspoon pepper
4 cooked smoked bratwurst (about 10 oz.)
Preparation Directions:
1. Cook bacon in large nonstick skillet until crisp. Remove bacon from skillet; reserve drippings in skillet. Drain bacon on paper towel; crumble. Set aside.
2. Reserve 2 tablespoons onions for garnish. Add remaining onions, bell pepper and potatoes to bacon drippings in skillet; cover and cook over medium-high heat for 7 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
3. Meanwhile, in small bowl, combine water, vinegar, sugar, cornstarch, salt and pepper; blend well.
4. Add cornstarch mixture to skillet; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Arrange bratwurst over potato mixture; push gently into potatoes. Reduce heat to medium-low; cover and cook 7 to 9 minutes or until bratwurst are thoroughly heated. Sprinkle with reserved green onions and crumbled bacon.

Cabbage Roll Skillet
All you need is a skillet to get the flavor of cabbage rolls without all the rolling!Ingredients:
1/2 cup uncooked instant rice
1/2 cup water
1 lb. extra-lean ground beef
1/2 cup finely chopped celery
1/4 cup chopped onion
1 teaspoon seasoned salt
2 eggs, well beaten
1 (16-oz.) pkg. coleslaw blend
1 (8-oz.) can tomato sauce
1/4 cup firmly packed brown sugar
3 tablespoons cider vinegar
Preparation Directions:
1. Cook rice in 1/2 cup water as directed on package.
2. In medium bowl, combine cooked rice, beef, celery, onion, seasoned salt and eggs; mix well.
3. Spray 12-inch nonstick skillet with nonstick cooking spray. In sprayed skillet, add 3 cups of the coleslaw blend; spread to cover bottom of skillet evenly. Spoon beef mixture evenly over coleslaw blend; press lightly with fork or back of spoon. Top with remaining coleslaw blend.
4. In small bowl, combine tomato sauce, brown sugar and vinegar; blend well. Spoon over mixture in skillet. Cover; cook over medium heat for 10 minutes. Uncover and reduce heat to medium-low; cook an additional 8 to 12 minutes or until beef mixture is thoroughly cooked.
5. Remove skillet from heat. With cover partially on skillet, drain off liquid. Cut into wedges to serve. If desired, garnish with carrot curls or cherry tomato wedges.

Cheesy Burger, Rice and Broccoli Skillet
Here's a skillet dish you can warm up to! Dinner's on the table in less than an hour.Ingredients:
1 lb. lean ground beef
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) can tomato sauce
2 teaspoons Worcestershire sauce
4 to 5 drops hot pepper sauce
1 cup uncooked regular long-grain white rice
2 cups water
1 (14-oz.) pkg. Green Giant Select® Frozen Broccoli Florets
4 oz. (1 cup) shredded sharp Cheddar cheese
Preparation Directions:
1. Brown ground beef in 12-inch nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add soup, tomato sauce, Worcestershire sauce and hot pepper sauce; mix well. Stir in rice and water. Bring mixture to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed, stirring once or twice.
3. Meanwhile, cook broccoli to desired doneness as directed on package. Drain; set aside.
4. Stir cooked broccoli into ground beef mixture; mix well. Sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted.

Meatballs and Rice Skillet Dinner
A rice mix and precooked meatballs give a head start to an all-family dinner.Ingredients:
1 tablespoon margarine or butter
1 (8-oz.) pkg. beef-flavored rice and vermicelli mix
2 1/3 cups water
16 frozen cooked meatballs (8 oz.)
2 cups Green Giant® Frozen Broccoli Cuts, thawed
1/2 cup red bell pepper strips
Preparation Directions:
1. Melt margarine in large skillet over medium heat. Add rice mix; cook and stir until lightly browned. Add water, contents of seasoning packet from mix and meatballs. Bring to a boil. Stir; reduce heat to medium-low. Cover; cook 15 minutes.
2. Add broccoli and bell pepper to skillet. Cover; cook over medium heat for 7 to 9 minutes or until broccoli is crisp-tender and rice is tender. Stir to fluff rice before serving.

Skillet Au Gratin Casserole
This hearty entree made with Polish sausage and frozen vegetables needs little more than some crusty rolls and a tossed salad to round out the meal.Ingredients:
1 lb. fully cooked Polish sausage, cut into 1/2-inch pieces
1 medium onion, chopped
1 (7.8-oz.) pkg. au gratin potato mix
1/8 teaspoon ground red pepper (cayenne)
2 1/3 cups water
2/3 cup milk
1 tablespoon margarine or butter
1 (1-lb.) pkg. frozen mixed vegetables
Preparation Directions:
1. In large skillet, cook sausage and onion until sausage is browned and onion is tender, stirring frequently. Drain.
2. Stir in potato slices, contents of sauce packet from potatoes, ground red pepper, water, milk and margarine. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
3. Stir in vegetables; simmer an additional 10 to 12 minutes or until potato slices and vegetables are tender, stirring occasionally.

Beef ´n Noodle Skillet
This salsa- and corn-spiked entree makes a tasty addition to your repertoire of quick ground-beef recipes.Ingredients:
1 lb. extra-lean ground beef
4 oz. (2 cups) uncooked medium egg noodles
1 cup Green Giant® Niblets® Frozen Corn
1 cup sliced green onions
1 cup water
1/2 cup Old El Paso® Salsa
2 (8-oz.) cans no-salt-added tomato sauce
Preparation Directions:
1. Brown ground beef in large skillet until thoroughly cooked. Drain.
2. Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 10 to 12 minutes or until noodles are of desired doneness, stirring occasionally.