Mexican Hamburger Stew
|Beef ground chuck||2 1⁄2 Pound|
|Onion||1 Medium, chopped (1/2 Cup)|
|Chili powder||1 Teaspoon|
|Garlic salt||1 Dash|
|Condensed tomato soup||1 Can (10 oz)|
|Condensed vegetable beef soup||1 Can (10 oz)|
|Canned red kidney beans||15 Ounce, drained (1 Can)|
Brown chuck in a large skillet; push to 1 side.
Saute onion in same pan until soft; season with salt, chili powder, pepper and garlic salt.
Combine tomato soup, vegetable-beef soup and kidney beans in kettle.
Bring to boiling; lower heat and simmer 10 minutes.
Stir in ground meat mixture.
Simmer several minutes to blend flavors