1 1/2 lb. lean ground beef
1 c. celery, chopped fine
1/2 c. green pepper, chopped fine
1/4 tsp. pepper
1 (10 1/2 oz.) can tomato soup
1 can of 8 or 10 refrigerator biscuits
2 tbsp. vegetable oil
1/4 c. minced onion
1 tsp. salt
1/4 tsp. garlic salt
1/2 can water

Brown ground beef in oil in a 10 inch oven-proof skillet. Drain. Add remaining ingredients and simmer 15 to 20 minutes. Top with refrigerated biscuits. Bake in 400 degree oven for 15 minutes or until they are brown and baked.