Country Beef & Vegetables |
| Name: |
Jessica Mintz |
| Base: |
Fort Bragg |
| Recipe: |
1.5 lbs ground beef
1 can (26 ounces) Campbell's Tomato Soup
1 tablespoon Worcestershire sauce
1 bag (16 ounces) frozen mixed vegetables
6 cups hot cooked rice
Shredded Cheddar cheese
1. I nmedium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
2. Add soup, Worcestershire and vegetables. Heat to boil. Reduce heat to low. Cook 5 minutes or until vegetables are tender.
3. Serve over rice. Top with cheese.
Makes 6 servings. |
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