Grandma Morris' Stew

1 lb ground beef
1 onion, chopped
1 lrg can of tomato juice
10 carrots, washed, peeled and sliced
10 potatoes, washed and sliced
½ head of cabbage
water

Brown the ground beef with the chopped onion and drain well. In a large pot, combine the ground beef and onion with everything else. After you empty the can of tomato juice, refill it with water and pour that in, too. Bring it to a boil, then lower the heat, cover it with a lid and let it simmer for 5 hours. (I haven't tried this in the slow cooker, but I think it would work well to turn it on high for an hour, then on low for the rest of the day.)

Hamburger Stroganoff

1 lb ground beef
1 sml onion, chopped
2 cloves garlic, chopped
1 can cream of chicken soup
1 sml jar of mushrooms, drained
4 oz sour cream

Brown the ground beef with onion and garlic, then drain it well. Add cream of chicken soup and the small jar of mushrooms. Simmer for 10 minutes, then stir in the 4 ounces of sour cream. Serve over rice or thin spaghetti.

Red River Chili

3 lb ground beef
¼ cup oil
1 lrg onion
1 clove garlic, minced
35 oz tomatoes, canned, diced
4 oz green chilies, diced
1 teasp celery seed, crushed
1 teasp cumin
1 tbsp chili powder
1 teasp salt
32 oz kidney beans, canned, drained


Brown beef in 2 tablespoons of the oil in a large kettle or dutch oven. Remove the beef as it browns.

Saute the onion an garlic in the remaining 2 tablespoons of the oil until tender, about 3 minutes.

Return the browned beef to the kettle and add tomatoes, beef broth, chilies, celery and cumin seeds, chili powder and salt. Bring to boiling and lower heat. Simmer, stirring occasionally, about 2 1/2 hours or until meat is tender.

Add kidney beans and cook 15 minutes longer.

Green Beef Enchiladas

12 tortillas
1 lb ground beef
1 teasp garlic salt
¼ teasp ground cumin
1 med onion
8 oz colby cheese
1 lb velveeta
4 oz green chillies, chopped
10¾ oz cream of chicken soup
10¾ oz cream of mushroom soup


Brown ground beef with chopped onion, garlic salt and cumin.

Prepare enchiladas using tortillas, beef and colby cheese and place in an rectangular baking dish.

Melt Velveeta and mix well with chopped green chillies and soups. Pour this mixture over the enchiladas and bake at 350 degrees until bubbly

Cowboy Stew

1 lb ground beef
1 onion, chopped
1 envelope taco seasoning
16 oz canned tomatoes, diced
15½ oz black beans, canned
10 oz Rotel Tomatoes
15½ oz hominy
15½ oz pinto beans
11 oz corn


Brown the ground beef with the chopped onion, then drain the fat off. Put everything in a large pot on the stove and heat for an hour or so.
This is a very flexible recipe and you can add any vegetables that you like.