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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, stick-to-the-ribs dinner, and is even better the next day! It's also extremely easy to make. Ingredients:
1 pound ground beef |
1 cup chopped onion |
3 cups cubed peeled potatoes |
3 medium carrots, peeled and sliced |
1 cup chopped celery |
1/4 cup minced fresh parsley |
1 package (9 ounces) frozen cut green beans, thawed |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (8 ounces) tomato sauce |
1/4 cup uncooked long-grain rice |
1 teaspoon salt |
1 teaspoon worcestershire sauce |
1/2 to 1 teaspoon chili powder |
1/4 teaspoon ground pepper |
1 cup water |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. In a 3-qt. baking dish, combine beef mixture with the remaining ingredients. Cover and bake at 350° for about 1 hour or until rice and potatoes are tender. Yield: 10 servings.
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