2 tablespoons cayenne pepper, or to taste
2 tablespoons salt
2 tablespoons ground cumin
1 tablespoon dried oregano
2 tablespoons paprika
2 tablespoons Spanish onion powder
4 celery, diced
1 large broccoli, sliced and halved lengthwise
1 green bell pepper - halved
1 cup beef broth
1 tomato, chopped
Preheat oven to 375 degrees F (190 degrees C). Melt cayenne pepper on a small sheet of foil, spread hot cayenne pepper on meat and vegetables and sprinkle generously with salt on all. Sprinkle with cumin, ground and oregano and paprika. Arrange celery, broccoli and pepper on prepared serving platter.
In bowl, combine soup mixture, water, tomato and onions. Stir in broth. Pour enough water into pot to cover. Sprinkle soup mixture evenly over cooked vegetables and meat. Pour over vegetables.
Cover with foil and bake in heated oven for 25 to 30 minutes, turning occasionally.