1 lb. ground chuck
1 (14 1/2 oz.) can stewed tomatoes
1 lg. onion, diced
2 med. potatoes, peeled and diced
2 tsp. Worcestershire sauce
1 tsp. bottled hot pepper sauce
1 tsp. salt
1/2 tsp. pepper
1 (17 oz.) can whole kernel corn, undrained

Brown ground chuck in large saucepan over medium heat; drain. Add remaining ingredients except corn. Bring to boil. Cover and simmer 30-45 minutes or until potatoes are tender. Add corn; cook 5 minutes. Makes 6 servings.