Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | -MM BY H PEAGRAM |
1 pounds | Ground beef |
1 medium | Onion, chopped |
2 cans | Tomatoes, diced |
2 cans | Cream-style corn |
1 \N | 10-oz can barbecued pork |
2 cans | Boned chicken or 1-1/2 cups cooked chicken or turkey |
1 small | Bottle ketchup |
2 tablespoons | Lemon juice |
2 tablespoons | Worcestershire sauce |
½ teaspoon | Tobasco sauce (optional) Salt and pepper to taste |
Brown ground beef with onions, stirring to break up clumps. When meat is no longer pink and onion is transparent, drain and mix with remaining ingredients in a Crock-pot. Cook for 6 hours on low. Serve hot with fresh hot bread (we like cornbread), barbecued pork or chicken, or both. This freezes well and keeps for several days in the refrigerator.
Note: this recipe does not do well on stovetop; it burns easily on even the lowest heat setting on my stove. If you don't want to use the Crock-pot, try a slow oven or a microwave on a low power setting.
Valarie Cook Converted by MMCONV vers. 1.00 Submitted By HELEN PEAGRAM On 10-14-94