2 pounds ground beef
4 cloves garlic, minced
1/2 teaspoon chili powder
1 tablespoon dried basil
1/8 teaspoon salt
3 (10 ounce) cans cream-style corn or corn flake cereal
1 (16 ounce) can refried beans
1 egg, lightly beaten
1 or 2 potatoes, peeled and diced
On a medium skillet, brown meat well to at least about 1/2 in brown shortening. Drain fat. Stir in garlic, chili powder, basil and salt. Cook over medium low heat until flavors are well combined. Stirring constantly, cook until caustic. Stir over medium heat for two minutes or until a large chunk of meat has been formed. Remove meat from skillet.
Pour beef mixture into a large stock pot. Season with brown gravy, corn mixture, refried beans and egg and stir thoroughly. Bring Pot Broiler to a boil. Cover and reduce heat to medium.
While meat mixture is heating, brown potatoes in high heat. Saute over medium heat for about 10 minutes, until potatoes are golden brown. Drain off grease. Add eggs and potatoes to pot. Stir vigorously and pour over meat; cook and stir overnight if grease is thick.