Updated: May 6, 2021
You can find this recipe in The Nancy Drew Cookbook Clues to Good Cooking
Written by: Carolyn Keene
This is one of the first cookbooks I received for P.G's Storybook Emporium, and I fell in love! The second I saw it, I knew that this was going to be that find that was gong to make someone's day, the product that will arrive in the mail for someone and make them smile and run to the couch to leaf through it! This would be the find to help someone love being in the kitchen and connect with their best friend, Ol' Nancy Drew! And since that moment, everytime I look at this piece of our inventory, every time I see it on our website, I smile with excitement for what it will bring to someone's home!
Now, in all honesty, there are a number of recipes I could have shared from this book (and I may sometimes) but when I saw this soup, I wanted to share this...because I kind of want to try it, too! This cold weather is perfect for soup and I love mexican food so it seemed perfect!
1 pound ground round beef or chuck
1 15 oz. can kidney beans
1 can tomato soup
1 soup can of water
1 teaspoon chili powder
Cover the bottom of a skillet with cooking oil. Crumble the meat into it. Cook over medium heat until brown. Add beans, soup, water and chili powder. Stir well. Heat the mixture until it boils, then lower temperature. Cover the skillet and cook slowly for 30 minutes.
Give a taste of intrigue to this recipe by adding 1/2 cup chopped onion and 1/2 cup diced green pepper at the same time you add the beans, soup, water, and chili powder.
Have you tried this recipe? Give us a mini review in the comments and let us know what you think!