Cabbage Patch Stew

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs ground beef
1 cup chopped onion
1 1/2 cups sliced celery
2 (15-oz) cans kidney beans
3 cups shredded cabbage
2 cups beef broth
2 (14.5 oz) cans diced tomatoes
1 T chili powder
2 T sugar
2 tsp salt
1 T Worcestershire sauce.

Brown beef with onion and celery, drain off grease. Add undrained beans, cabbage, beef broth, tomatoes, chili powder, sugar, salt and Worcestershire sauce. Bring to a boil, reduce heat, cover and simmer 1 hour. Allow to cool. Place in freezer bag or container. Label and freeze.

To serve: Thaw. Bring soup to a boil. serve with bread and butter.

Mexican Fiesta Platter

(Taste of Homes Ground Beef Cookbook)

2-3 lbs ground beef browned
2 cans (16 oz each) kidney beans, drained and rinsed
2 cans (15 oz each) tomato sauce
1 envelope Chili seasoning
1 package (10.5 oz) corn chips
3 cups hot cooked rice
2 large onions, diced
2 cups shredded Monterey Jack cheese (or any other kind is good too)
1 head lettuce, shredded
4 medium tomatoes, chopped
1.5 cups chopped olives
Hot pepper sauce to taste

Mix browned burger, beans, tomato sauce and chili seasoning in a sauce pan; simmer for 30 minutes. On two serving platters (with sides), layer corn chips, rice, onions, meat mixture, cheese, lettuce, tomato, and olives. Sprinkle with hot sauce if desired. Serves 20-24