A classic recipe that my mom has made for years, she learned it while in the Girl Scouts as a child
Ingredients
2 lbs of ground beef
4 to 5 medium-size russet potatoes
5 to 6 girthy carrots
Two cans of corn
3 cans of tomato soup
herbal seasonings
Garlic powder
Onion powder
Salt / pepper
Equipment
Large pan
Large pot
Instructions
Brown ground beef in a large pan, season aggressively (very aggressively) with onion and garlic powder, salt and pepper
Peel potatoes and carrots
Cut potatoes and carrots into chunks (small enough to fit on a large spoon)
Boil potatoes in large pot with water about 1 inch higher than the potatoes
After about 5 minutes when potatoes are beginning to soften, add the carrots
After another 5 minutes or so, add two cans of tomato soup and all the beef
Add one can of corn including the corn juice
Taste, if you want it more tomato-ee then add some of the third can of tomato soup; If it is too tomato-ee then add the second can of corn including the juice to water it down
Simmer and stir regularly
Taste, add salt, pepper, onion powder, garlic powder as needed
Serve with toasted bread and/or salad
Storage
Store in a large container in the fridge; keeps for 1-week maximum
Reheat
Heat in the microwave for a couple minutes, stirring halfway in
