Ingredients Jump to Instructions ↓

  1. 2 Tablespoons Oil

  2. 1 1/2 Pounds (To 2) Ground Round

  3. 1 Can (10 Oz.) French (Not Creamy) Onion Soup

  4. 1 Tablespoon Chili Powder

  5. 2 Teaspoons Ground Cumin

  6. 1/2 Teaspoon Black Pepper Few Drops Tabasco Sauce

  7. 1 Can (21 Oz.) Red Kidney Beans -- undrained

  8. 6 Ounces Canned Tomato Paste

  9. 8 Ounces Canned Tomato Sauce

Instructions Jump to Ingredients ↑

  1. Preparation : In a medium skillet, heat oil and brown the beef in it over medium high heat, crumbling beef with a fork until pink color disappears. Set aside. Puree onion soup in a blender and pour over beef, stirring over medium heat until it has the consistency of rice, breaking it up with fork as it heats. Stir in spices. Add undrained beans, tomato paste and sauce, stirring until well combined. Heat over low heat at least 20 minutes until piping hot and the flavors ahve blended.


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