2 quarts water
1 1/2 pounds pork ribs
2 tablespoons salt
1 teaspoon ground black pepper
1 1/2 pounds ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 pounds shredded Cheddar cheese
1 (3 ounce) can sliced mushrooms, drained and chopped
1 (5 ounce) can sliced onions
Lift the pork, leaving approximately 1 1 inch of space in the bone, and cut into bite-size pieces.
Rub meat into the bottom of a large bowl. Place ground beef in the bowl, and stir to coat. Mix in the soup and Cheddar cheese, and pour over the meat. Sprinkle with the onion, and cover with foil.
Preheat oven to 200 degrees F (100 degrees C).
Cut the foil from the scraps, and pour soup over the meat, covering completely. Place in a 9x13 inch baking dish.
Bake in the preheated oven for 1 hour, then turn the oven down to 375 degrees F (190 degrees C) and bake for another hour. Top with Cheddar and mushrooms, and bake an additional 45 minutes, until the meat and cheese are heated through and the meat is tender.
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