Mexican Corn Scramble
INGREDIENTS:
1 lb Ground beef -tomato soup, undiluted
1 md Onion, chopped 1 cn (10-3/4 ounces) condensed
1/4 c Chopped celery -vegetable soup, undiluted
1 cn (16 ounces) pork and beans, 1/4 c Water
-undrained 1/4 c Packed brown sugar,
1 cn (15-1/2 ounces) kidney -optional
-beans, rinsed and drained 1 tb Vinegar
1 cn (12 ounces) whole kernel 2 To 3 tablespoons chili
-corn, undrained -powder
1 cn (10-3/4 ounces) condensed
1 lb Ground beef -tomato soup, undiluted
1 md Onion, chopped 1 cn (10-3/4 ounces) condensed
1/4 c Chopped celery -vegetable soup, undiluted
1 cn (16 ounces) pork and beans, 1/4 c Water
-undrained 1/4 c Packed brown sugar,
1 cn (15-1/2 ounces) kidney -optional
-beans, rinsed and drained 1 tb Vinegar
1 cn (12 ounces) whole kernel 2 To 3 tablespoons chili
-corn, undrained -powder
1 cn (10-3/4 ounces) condensed
In a Dutch oven, brown ground beef, onion and celery; cook until tender. Drain. Add remaining ingredients; simmer until heated through. Yield: about 6-8 servings.