17 oz. can cream style corn
16 oz. can tomatoes, cut up
1/2 c. water
2 tbsp. snipped parsley
1 tsp. instant beef bouillon granules
3/4 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1/8 tsp. pepper
2 c. portion frozen ground meat mixture (recipe follows)

In a large sauce pan stir together the cream style corn, the undrained tomatoes, water, snipped parsley, beef bouillon granules, Worcestershire sauce, thyme and pepper. Add 2 cups of the frozen ground meat recipe. Cover and cook over medium heat about 20 minutes or until heated thoroughly. Stir frequently. Makes 4 servings.