1/2 cup olive oil
2 onions, sliced into 1/2
1 (10 ounce) can sliced mushrooms, drained
1 (10 ounce) can black beans, undrained
1 (10.75 ounce) can condensed tomato soup
1 (16 ounce) can tomato soup with green chile peppers and onion
1 (8 ounce) can tomato paste
1 (16 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can tomato juice
1 (10 ounce) can crushed tomato paste
1 (10 ounce) can tomato paste with green chiles
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 (8 ounce) can tomato paste with sour cream
Heat olive oil in a large skillet over medium heat. Saute onion and mushrooms for about one minute. Stir in black beans, tomato soup, tomato soup with green chiles, tomato paste, mushrooms, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste with green chiles and chili powder. Reduce heat to medium-low, and stir in tomato paste with sour cream.
Reduce heat to medium. Cook about 5 minutes, stirring constantly, until shrimp turn pink. Remove from heat. Return shrimp to saucepan. Stir in tomato paste with sour cream. Cover, and simmer for 5 minutes, stirring. Remove from heat.