1/2 lb. ground beef
2 (19 oz.) cans chunky vegetable soup
16 oz. can Chinese vegetables, drained
Hot minute rice or Chinese noodles
1/2 c. onions, sliced
1 tbsp. soy sauce
1 tbsp. cornstarch

Brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat, pour off fat. Add remaining ingredients, except for rice. Cook, stirring until thickened. Serve over hot rice or Chinese noodles with additional soy sauce.