From: CRC pg 96
3/4 pound of ground beef
1 medium onion, chopped (about 1/2 cup)
1 Tablespoon of chili powder
1 can of Condensed Tomato Soup
1/4 cup of water
1 teaspoon vinegar
1 can of kidney beans, rinsed and drained
4 cups hot cooked regular long-grain white rice, cooked without salt
1 - Cook the beef, onion and chili powder in a skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
2 - Stir the soup, water, vinegar and beans in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is hot and bubbling. Serve the beef mixture over the rice.
Top with cheese and sour cream if desired.
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