This is a recipe that I used to love as a kid. It hails from my aunt Maggie in Minnesota. Once I was diagnosed with celiac disease 5 years ago, I thought I would never have it again. I have played with the recipe over the years with different canned soups that I attempted to “condense” by adding cornstarch. The taste was okay, or at least I tried to convince myself of that. Now that I have found some tasty recipes for cream soups that I have been able to tweak a bit to make the soups thicker and more condensed and thus a great 1:1 replacement for the canned condensed soups in casseroles. So far, so good…they are working!!
“Emily’s” Mexican Hamburger Stew (Not sure who Emily is…)
1 lb. Ground Beef
1 medium Onion, chopped
1 tsp. Garlic Salt
1 tsp. Chili Powder (I used more for taste, I live in NM after all, land of Green Chile)
1/4 tsp. ground Pepper
1 can Condensed Tomato Soup (I used 10 1/2 oz. of my GF “condensed” tomato soup)
1 can Condensed Vegetable Beef Soup (I used Muir Glen Organic Beef and Vegetable Soup that I separated some of the liquid and added 2 Tbs. of cornstarch to thicken a bit*)
1 can Kidney Beans, rinsed and drained
Fritos Corn Chips
Brown ground beef and onion, drain. Add all the other ingredients except for the kidney beans. Bring to a boil, stirring occasionally. Reduce heat, add the beans and heat until warm, stirring often. Serve over Fritos.
Photos of each step:
I know this might look less than appetizing, but I wanted to try and show the thickness of the soup
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