3 pounds ground beef
2/3 cup tomato sauce
1/2 cup Worcestershire sauce
6 green onions, stemmed and cut into 1/2 inch strips
3 tablespoons chili powder
1 (16 ounce) can refried beans
75 tomato wedges, sliced
3 green onions, diced
10 American cheese slices
In a large bowl, mix cream cheese, sour cream, bean dip, taco sauce, salsa and cabbage rings; toss until thoroughly mixed. Stir in shrimp and onions (optional).
Heat a large skillet on medium heat. Let mixture cook over medium heat until reduced to about 1/3 the consistency.
Immediately press the browned beef mixture into the casserole dish. Turn to coat, then spoon into pan. Bring to a low temperature. Cook until evenly browned. Remove from heat and drain pan, leaving meat in. Return to heat.
Return meat mixture to pan from where it came. Stir tomato sauce, horseradish, chili powder, refried beans, green onion, cheese slices, egg, guacamole and tomato to make the soup. Reduce heat and simmer 15 minutes.