Cook the meat and onion.
Add the 5 can ingredients and simmer about 10 minutes.
Line bottom of 9 x 13-inch pan with 1/2 of the tortilla shells (6).
Pour in 1/2 meat sauce, then the rest of the tortillas and the remaining meat sauce.
Cook for 25 minutes at 350\u00b0.
Remove and add cheese; heat to melt.
In a large skillet brown the ground meat and drain.
Add the 5 cans of ingredients.
Cover and simmer until well heated.
o 12 hours. (Cooked onions can be refrigerated in airtight container
Preheat oven to 375\u00b0.
Mix 5 cans in casserole dish.
Top with potato chips.
Bake for 35 minutes.
Serves 6.
nder running water. In a 5-1/2 quart slow cooker
nder running water. In a 5-1/2 quart slow cooker
he olive oil to a 5-quart soup pot and heat until
Heat oil in 5-quart soup pot.
Add meat and brown (about 5 minutes).
Reduce heat; add onions and cook approximately 5 minutes, stirring several times until soft.
Stir in flour.
Whisk in beef broth and gently scrape bottom of pot to loosen brown particles.
Stir in tomatoes, celery salt and 4 cups water.
Add macaroni, corn and peas.
Cover and boil 20 minutes, stirring occasionally.
Makes 8 cups.
Mix the 5 cans together.
Put bread crumbs on top.
Bake at 350\u00b0 for 1 hour.
Serves 4.
Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.
Mix all ingredients together.
Put in an 8 x 8-inch pan. Sprinkle reserved noodles on top.
Cover with foil and refrigerate overnight.
Bake at 375\u00b0 for 45 minutes.
Can be doubled for a 9 x 13-inch pan.
Just double all ingredients.
In a 5 quart soup pot over low heat, melt
Cut chicken into small pieces.
Mix with noodles, milk, celery, undiluted soup and celery (if used).
Pour into casserole and top with buttered bread crumbs or crushed potato chips.
Bake 1 hour at 325\u00b0 to 350\u00b0.
(May be prepared a day ahead of serving; refrigerate until cooked.)
Mix 1 can of each beans and the tomatoes, including juice, in large 5-quart crock-pot.
Brown hamburger.
Add to beans.
Add garlic powder, salt and pepper to taste.
Cook all day on low. May be used as soup or in taco salad or as bean side dish.
Mix, heat and serve over frito corn chips. May brown ground beef or sausage and add to mixture.
Open can of soup, pour into saucepan, fill can with water, pour into saucepan, put pan on stove, turn the burner on and put pan on burner.
Stir occasionally.
Let soup boil.
When soup boils for 5 minutes, soup is done.
Remove from burner, turn off burner.
Pour some soup into a bowl and serve with a bologna and cheese sandwich.
Brown ground beef, onions and peppers.
Combine all 5 canned products in saucepan and heat.
Pour into hamburger mixture.
Put beef in 5-quart crock-pot uncooked and dump each can undrained.
Cook on low for 4 hours.
Soup: Bring dark-green leek pieces,
Mix beef bones, garlic clove, salt, barley, celery tops and chopped onion in 2 quarts of water in kettle.
Cover and simmer 3 hours.
Skim soup; remove bones and meat.
Add tomatoes.
Melt butter in skillet; slightly cook carrots, green beans, potatoes and cabbage for 7 minutes, stirring often.
Add to soup.
Cover; simmer for 20 minutes.
Add peas and meat (cut into bite size pieces).
Season with salt and pepper.
Serve.
Makes 5 quarts.