Ground beef and chopped cabbage stewed in a tomato-rich base. Comforting and economical, with subtle sweetness from cooked cabbage and deep savoriness from the beef.
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can italian-style diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (11.5 ounce) can tomato juice 1 1/2 cups water
1 (16 ounce) package coleslaw mix
1 teaspoon greek-style seasoning
Directions:
In a large pot over medium heat, cook beef until brown; drain.
Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
