Recipe - Prescott Beef Burgoo

2 pound Ground beef
1 lg Onion; chopped
1 Garlic clove; minced
2 tablespoon Chili powder
1 tablespoon Salt
One fourth teaspoon Pepper
46 ounce Tomato juice
4 cup Cabbage; shredded
1 cup Rice; uncooked
One half pound Green beans; tipped and cut

1. Shape meat into a large patty in a large skillet or an electric slow
cooker with a browning unit; brown 5 minutes on each side, then break up
into chunks. Push to one side.

2. Add onion and garlic; saute 5 minutes or until soft. Stir in chili
powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a
boiling.

3. Layer 1/3 each of the cabbage, rice, green beans and meat mixture into
slow cooker; repeat to make 2 more layers of each; cover cooker.

4. Cook on low for 8 hours or on high for 4 hours, or until vegetables are
tender.

From the recipe files of Carole Walberg

Posted to MMRecipes Digest V4 #15 by maintech@ne.infi.net on Jun 08, 99,
converted by MM_Buster v2.0l.