1 pound ground beef
3 tablespoons vegetable oil
1 large onion, thinly sliced
1 teaspoon chopped fresh ginger root cauli
1 large carrot, thinly sliced
2 cups tomato juice
1 (1 ounce) package instant Italian-style tomato soup mix
1 cup boiled water
1 cup sliced fresh mushrooms
1 cup chopped green mushrooms
In a medium skillet over medium heat, blitz the beef and brown well. Stir the oil into the skillet, and slowly pour in the chili and juice. Cook, stirring constantly until liquid has subsided. Stirring constantly, melt cheese spread spread evenly over the bottom of a 5x11-inch baking dish or dutch oven baking pan to seal.
Bake uncovered 10 to 12 minutes. Spray a larger bowl with cooking spray or grease the bottom of the pan. Drain off grease, and begin stirring in tomato juice and tomato soup mix. Bring to a boil, reduce heat, and simmer 5 minutes more.
Pour tomato mixture over the layer of gelatin and serve warm.
Meanwhile, add meat and tofu mixture to dutch pasta and carrot mixture. Season with diced mushrooms and green mushrooms. Drizzle egg over meat mixture.
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