"Gregory Morrow" > wrote in message
...
>
> FERRANTE wrote:
>
>> This really sound yummy! I imagine some corn muffins would go good
>> with this! --Mark
>> +++++++++++++++++
>>
>> Mexican Beef Soup
>>
>> Ingredients:
>>
>> * 1 pound lean ground beef
>> * 1 cup chopped onion
>> * 1 can refried beans
>> * 2 cans (14.5 ounces each) diced tomatoes (can use 1 can Ro-Tel
>> for spicier soup)
>> * 1 can chili beef soup
>> * 1 can cheddar cheese soup
>> * 2 cans Rotel tomatoes
>>
>> Preparation:
>> Brown ground meat and onion. Add soups, refried beans and tomatoes.
>> Cover and cook on LOW for 3 ot 5 hours. You may need to add a little
>> water if it becomes too thick.
>
>
> "Paging Jimmy Tango...!!!"
>
> Seriously, I'd add some spices and garlic and japs and stuff...and I'd put
> the kibbosh on the use of canned soups, avoid at all costs!
>
>
>
Yeah, opening six cans is not a recipe.

This really sound yummy! I imagine some corn muffins would go good
with this! --Mark
+++++++++++++++++

Mexican Beef Soup

Ingredients:

* 1 pound lean ground beef
* 1 cup chopped onion
* 1 can refried beans
* 2 cans (14.5 ounces each) diced tomatoes (can use 1 can Ro-Tel
for spicier soup)
* 1 can chili beef soup
* 1 can cheddar cheese soup
* 2 cans Rotel tomatoes

Preparation:
Brown ground meat and onion. Add soups, refried beans and tomatoes.
Cover and cook on LOW for 3 ot 5 hours. You may need to add a little
water if it becomes too thick.

FERRANTE wrote:

> This really sound yummy! I imagine some corn muffins would go good
> with this! --Mark
> +++++++++++++++++
>
> Mexican Beef Soup
>
> Ingredients:
>
> * 1 pound lean ground beef
> * 1 cup chopped onion
> * 1 can refried beans
> * 2 cans (14.5 ounces each) diced tomatoes (can use 1 can Ro-Tel
> for spicier soup)
> * 1 can chili beef soup
> * 1 can cheddar cheese soup
> * 2 cans Rotel tomatoes
>
> Preparation:
> Brown ground meat and onion. Add soups, refried beans and tomatoes.
> Cover and cook on LOW for 3 ot 5 hours. You may need to add a little
> water if it becomes too thick.


"Paging Jimmy Tango...!!!"

Seriously, I'd add some spices and garlic and japs and stuff...and I'd put
the kibbosh on the use of canned soups, avoid at all costs!


--
Best
Greg

"Gregory Morrow" > wrote in message
...
>
> FERRANTE wrote:
>
>> This really sound yummy! I imagine some corn muffins would go good
>> with this! --Mark
>> +++++++++++++++++
>>
>> Mexican Beef Soup
>>
>> Ingredients:
>>
>> * 1 pound lean ground beef
>> * 1 cup chopped onion
>> * 1 can refried beans
>> * 2 cans (14.5 ounces each) diced tomatoes (can use 1 can Ro-Tel
>> for spicier soup)
>> * 1 can chili beef soup
>> * 1 can cheddar cheese soup
>> * 2 cans Rotel tomatoes
> Seriously, I'd add some spices and garlic and japs and stuff...and I'd put
> the kibbosh on the use of canned soups, avoid at all costs!
>

Mark, Sounds like a drunken college dorm experiment or a sick Redneck Gringo
Chili.

Try searching for Caldo de Res or check out Rolly's site;
http://www.rollybrook.com/caldo_de_res.htm

On Mar 26, 4:35*pm, FERRANTE > wrote:
> This really sound yummy! I imagine some corn muffins would go good
> with this! --Mark
> +++++++++++++++++
>
> Mexican Beef Soup

[snip]

Try this one instead:

Caldo Xochitl

5 garlic cloves, crushed
1 tbsp dried oregano
1/4 tsp ground cloves
2 1/2 l water
1.5 kg pork, in one piece
1 tbsp vegetable stock base
1 tsp salt
1 tbsp ground cumin
1 tsp ground black pepper
3 bay leaves
1 sprig fresh basil
250g courgettes, diced
250g green bell peppers, diced
180g celery, diced
1 onion, very finely chopped
500g canned garbanzos, drained and rinsed
1/2 bunch cilantro, chopped
2 jalapeños, chopped
2 ripe firm tomatoes, cubed
1 avocado, cubed

Mash the garlic, oregano, and cloves to a paste.

Bring the water to the boil in a large casserole. Add the pork, salt
and pepper, and simmer for a few minutes. Skim off any scum. Add the
garlic paste, stock base, cumin, bay leaves, and basil. Simmer until
the pork is cooked, about 1 1/2 - 2 hours. Remove the pork and set
aside to cool.

Add the courgettes, bell peppers, onion, and garbanzos to the
casserole and bring to the boil. Reduce the heat and simmer until
tender, about 20 minutes.

Meanwhile, cube the cooked pork. When the vegetables are done, add the
meat to the soup and heat through. Serve in warmed soup bowls
sprinkled with the jalapeños, tomatoes and avocado.

On Mar 26, 11:35*am, FERRANTE > wrote:
> This really sound yummy! I imagine some corn muffins would go good
> with this! --Mark
> +++++++++++++++++
>
> Mexican Beef Soup
>
> Ingredients:
>
> * * * 1 pound lean ground beef
> * * * 1 cup chopped onion
> * * * 1 can refried beans
> * * * 2 cans (14.5 ounces each) diced tomatoes (can use 1 can Ro-Tel
> for spicier soup)
> * * * 1 can chili beef soup
> * * * 1 can cheddar cheese soup
> * * * 2 cans Rotel tomatoes
>
> Preparation:
> Brown ground meat and onion. Add soups, refried beans and tomatoes.
> Cover and cook on LOW for 3 ot 5 hours. You may need to add a little
> water if it becomes too thick.

So many cans. I guess I'd have to learn to do the can-can. Sorry,
Charlie. Your tuna doesn't have good taste, and its use of condensed
soup pretty much guarantees that it won't taste good. This sounds
more like slop than soup.

Jimminy MFing X. Is this the 50s? Combining a bunch of processed
canned stuff is not a recipe, it's hog slop.

--Bryan

On Thu, 26 Mar 2009 22:47:34 -0700 (PDT), Bobo Bonobo®
> wrote:

>On Mar 26, 11:35*am, FERRANTE > wrote:
>> This really sound yummy! I imagine some corn muffins would go good
>> with this! --Mark
>> +++++++++++++++++
>>
>> Mexican Beef Soup
>>
>> Ingredients:
>>
>> * * * 1 pound lean ground beef
>> * * * 1 cup chopped onion
>> * * * 1 can refried beans
>> * * * 2 cans (14.5 ounces each) diced tomatoes (can use 1 can Ro-Tel
>> for spicier soup)
>> * * * 1 can chili beef soup
>> * * * 1 can cheddar cheese soup
>> * * * 2 cans Rotel tomatoes
>>
>> Preparation:
>> Brown ground meat and onion. Add soups, refried beans and tomatoes.
>> Cover and cook on LOW for 3 ot 5 hours. You may need to add a little
>> water if it becomes too thick.
>
>So many cans. I guess I'd have to learn to do the can-can. Sorry,
>Charlie. Your tuna doesn't have good taste, and its use of condensed
>soup pretty much guarantees that it won't taste good. This sounds
>more like slop than soup.
>
>Jimminy MFing X. Is this the 50s? Combining a bunch of processed
>canned stuff is not a recipe, it's hog slop.
>

Sometimes you don't want to cook - you just feel like taking it easy.
Except for the cheese soup, it looked like it might turn out tasty.
Instead of chili beef soup, you could substitute stock in a box and
canned whole beans.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
> On Thu, 26 Mar 2009 22:47:34 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
>>On Mar 26, 11:35 am, FERRANTE > wrote:
>>> This really sound yummy! I imagine some corn muffins would go good
>>> with this! --Mark
>>> +++++++++++++++++
>>>
>>> Mexican Beef Soup
>>>
>>> Ingredients:
>>>
>>> * 1 pound lean ground beef
>>> * 1 cup chopped onion
>>> * 1 can refried beans
>>> * 2 cans (14.5 ounces each) diced tomatoes (can use 1 can Ro-Tel
>>> for spicier soup)
>>> * 1 can chili beef soup
>>> * 1 can cheddar cheese soup
>>> * 2 cans Rotel tomatoes
>>>
>>> Preparation:
>>> Brown ground meat and onion. Add soups, refried beans and tomatoes.
>>> Cover and cook on LOW for 3 ot 5 hours. You may need to add a little
>>> water if it becomes too thick.
>>
>>So many cans. I guess I'd have to learn to do the can-can. Sorry,
>>Charlie. Your tuna doesn't have good taste, and its use of condensed
>>soup pretty much guarantees that it won't taste good. This sounds
>>more like slop than soup.
>>
>>Jimminy MFing X. Is this the 50s? Combining a bunch of processed
>>canned stuff is not a recipe, it's hog slop.
>>
>
> Sometimes you don't want to cook - you just feel like taking it easy.
> Except for the cheese soup, it looked like it might turn out tasty.
> Instead of chili beef soup, you could substitute stock in a box and
> canned whole beans.
>
>
Sometimes I don't want to cook. But I don't open a bunch of cans, dump it
in a pot with ground beef and call it a "recipe". I'll open a can of soup
and eat that instead.

Jill

On Mar 27, 1:31*am, sf > wrote:
> On Thu, 26 Mar 2009 22:47:34 -0700 (PDT), Bobo Bonobo®
>
>
>
> > wrote:
> >On Mar 26, 11:35*am, FERRANTE > wrote:
> >> This really sound yummy! I imagine some corn muffins would go good
> >> with this! --Mark
> >> +++++++++++++++++
>
> >> Mexican Beef Soup
>
> >> Ingredients:
>
> >> * * * 1 pound lean ground beef
> >> * * * 1 cup chopped onion
> >> * * * 1 can refried beans
> >> * * * 2 cans (14.5 ounces each) diced tomatoes (can use 1 can Ro-Tel
> >> for spicier soup)
> >> * * * 1 can chili beef soup
> >> * * * 1 can cheddar cheese soup
> >> * * * 2 cans Rotel tomatoes
>
> >> Preparation:
> >> Brown ground meat and onion. Add soups, refried beans and tomatoes.
> >> Cover and cook on LOW for 3 ot 5 hours. You may need to add a little
> >> water if it becomes too thick.
>
> >So many cans. *I guess I'd have to learn to do the can-can. *Sorry,
> >Charlie. *Your tuna doesn't have good taste, and its use of condensed
> >soup pretty much guarantees that it won't taste good. *This sounds
> >more like slop than soup.
>
> >Jimminy MFing X. *Is this the 50s? *Combining a bunch of processed
> >canned stuff is not a recipe, it's hog slop.
>
> Sometimes you don't want to cook - you just feel like taking it easy.
> Except for the cheese soup, it looked like it might turn out tasty.
> Instead of chili beef soup, you could substitute stock in a box and
> canned whole beans.
>
Or I could substitute a large live lobster for the ground beef and I'd
have a freakin' nightmare.
>
--Bryan