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1 cup onion, sliced thin
1 cup green pepper, coarsely chopped
1/4 cup olive oil
2 pounds ground beef chuck
1 (16-ounce) can red kidney beans, drained
1 tablespoon steak sauce
1 (16-ounce) can whole kernel corn, drained
1 (32-ounce) can Italian-style tomatoes
2 (8-ounce) cans tomato sauce
Dried basil, dry mustard, salt and pepper to taste

Cook onion and pepper in oil in a large skillet or kettle until
onion is golden. Add beef and cook, stirring with a fork to break
up meat, until browned. Add remaining ingredients and mix well.
Cover and simmer 15-20 minutes.

Yield: 8-10 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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