Shepherd's Skillet Supper

In a large skillet or Dutch oven, brown ground beef.

Stir in carrots, 1 cup water and onion soup mix.

Cover and cook over low heat until carrots are almost tender, about 15 minutes.

Stir in noodles, tomatoes, corn, 1 cup water, basil and pepper.

Bring to a boil.

Cover and cook over medium-low heat until noodles and vegetables are tender, about 8 minutes, stirring several times. If needed, to prevent sticking, stir in 2 or 3 tablespoons water.