Brown ground beef and minced onion. Add tomato and chili beef soup. Bring to simmer, stirring well. Blend in salt and chili powder. Line a 2-quart casserole with half corn chips. Spoon in meat mixture. Place remaining corn chips on meat layer. Sprinkle with
shredded cheese. Bake at 350\u00b0 about 25 minutes.
Cook macaroni in boiling salted water until done (10 to 12 minutes). Drain thoroughly.
Brown ground beef in skillet.
Add the soups and the macaroni.
Heat for 5 to 7 minutes, stirring occasionally, until the mixture is bubbly. Slice cheese slices in half diagonally and put on top of hot mixture. Cover for a few minutes to allow cheese to melt slightly.
Serve at once. Serves 6.
In a large saucepan, brown beef and cook green peppers and onion with chili powder until tender.
Stir in chili beef soup, 1 soup can water and chopped tomatoes.
Heat, stirring often.
Makes about 6 cups.
Brown beef, onion, green pepper with garlic, chili powder, cumin seed,
red pepper, until tender.
Stir often.
Add remaining ingredients, except rice, and cheese.
Simmer 20 minutes.
Stir occasionally.
In 1-quart microwave-safe casserole, crumble ground beef. Cover; microwave on High 3 minutes or until beef is no longer pink, stirring once.
Drain.
Stir in soup, water and chili sauce. Cover; microwave 4 minutes.
Spoon over split baked potatoes. Top with Cheddar cheese.
Microwave beef until done; drain any fat.
Stir in soup, water and chili sauce.
Cover and microwave 4 minutes.
Spoon over baked potatoes.
Top with grated cheese.
In large skillet, brown onion, garlic, green pepper and beef.
Stir in chili powder.
Add tomatoes, sauce and salt and pepper.
Simmer 15 to 20 minutes, stirring occasionally.
Cook noodle per package directions and drain.
Serve Chili beef mixture over noodles.
Cook macaroni according to directions; drain thoroughly. Brown ground beef in skillet.
Add salt and pepper.
Add drained macaroni, chili-beef soup and tomato soup.
Heat, stirring occasionally, for 5 to 6 minutes, until bubbly.
Cut cheese slices in half diagonally.
Place cheese triangles on the hot mixture. Cover for a few minutes to allow cheese to melt slightly.
Following package directions, cook macaroni.
Drain thoroughly.
Brown ground beef in skillet.
Add chili beef soup and tomato soup.
Add spaghetti or macaroni.
Heat mixture, stirring occasionally for 5 to 7 minutes or until the mixture is bubbly.
Cook macaroni in boiling salted water until done (10 to 12 minutes). Drain thoroughly.
Brown ground beef in skillet.
Add the soups and the macaroni.
Heat for 5 to 7 minutes, stirring occasionally, until the mixture is bubbly. Slice cheese slices in half diagonally and put on top of hot mixture. Cover for a few minutes to allow cheese to melt slightly.
Serve at once. Serves 6.
Cook macaroni or spaghetti according to package directions; drain.
Brown ground beef in skillet.
Add the chili-beef soup, tomato soup and cooked macaroni.
Heat, stirring occasionally, for 5 to 7 minutes or until mixture bubbles.
Halve the cheese slices diagonally and overlap cheese triangles atop hot mixture.
Cover for a few minutes to melt cheese slightly.
Serve at once.
In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce.
Slowly heat through, stirring often.
Garnish with sweet red and green pepper strips and sour cream.
Serve with tortilla chips.
Makes 2 1/2 cups.
May be doubled.
Cook macaroni; drain and rinse (makes 2 cups cooked).
Brown hamburger and add beef soup, tomato soup and water.
Simmer on low heat for 10 minutes.
Add macaroni and cheese.
Mix all well and simmer (low, low heat) with cover on for another 10 minutes.
salt, vinegar, sugar, mustard, and chili powder; mix well and set
Coat the beef in seasoned flour, shaking off
chili pepper, sugar, lemon grass and cilantro in large bowl. Add beef
ater, stirring until smooth. Add beef and toss to coat. Cover
until soft. Add beef; cook, stirring, until browned. Add chili powder; cook
Whisk egg whites in a large bowl until just frothy. Add cornstarch; whisk until well blended.
Half-fill a saucepan with oil. Heat until a cube of bread turns golden in 30 secs. Add steak strips to batter; toss to coat. Cook in 2 batches, for 3-4 mins until golden and crisp. Remove with a slotted spoon; drain on paper towels. Keep warm.
Warm the chili sauce in a small saucepan for 1 min. Toss steak with chili sauce. Serve garnished with fresh chili pepper.
Heat oil in a large saucepan over medium-high heat. Cook onion, beef, garlic and spices, stirring, until beef is browned. Add kidney beans, tomatoes, beef stock, 1 cup water and sugar. Bring to a boil then reduce heat and simmer for 30 mins, stirring occasionally. Season to taste.
Meanwhile, to make the cornbread dumplings, combine flour, polenta and cheese in a medium bowl. Stir in corn, egg and milk. Roll level tablespoons of mixture into balls and place on top of chili. Cook, covered, for 15 mins, or until dumplings are cooked through.