1 tablespoon olive oil
1 pound ground beef
1 onion, cut into 1/4 inch slices
1 (10.75 ounce) can condensed tomato soup
1 (1 1 ounce) can beef broth, divided
1 (4 ounce) can minced onion
1 cup sliced mushrooms
1 (5 ounce) can diced green chilies, divided
1 (4 ounce) can crushed cherry tomatoes, divided
1 (8 ounce) can tomato paste
Place the olive oil in a large pot or Dutch oven; add beef, onion and saute for 10 minutes, stirring occasionally. Drain excess fat by adding 1 cup of tomato soup, and season with salt and pepper. Return mixture to pot.
Melt tomato soup and tomato soup in medium skillet. Pour in 2 1/2 cup of beef broth. Bring just to a boil, stirring occasionally. Reduce heat to medium, and add mushrooms. Simmer for 5 minutes, stirring occasionally; cover, and simmer for 5 minutes. Stir in 2 tomato halves and 1/2 cup diced chilies. Season with bread crumbs, salt, pepper and 2 tablespoons diced fresh tomato juice. Cover, and simmer for 5 to 10 minutes. Stir in 3 small carrots and 1/2 cup tomato paste. Pour over beef mixture in pot and simmer for 10 minutes, stirring occasionally.
⭐ ⭐ ⭐ ⭐ ⭐