SPANISH CASSEROLE

         1 tbsp vegetable oil         12 oz tomato paste
         2 lb ground beef             2 lbs canned chickpeas
         2 lbs canned corn            2 large onions
         20 oz tomatoes               2 large red bell peppers

Chop the tomatoes, onions, and bell peppers.

Brown the beef in the oil. Add the onions and bell pepper and simmer, tightly covered, for ten minutes. Add the corn, tomatoes, and tomato paste; cover and simmer until the meat is tender. Add the chickpeas, cover, and simmer another ten minutes.

Serve alone or over rice.

Adapted from “Home Cooking Secrets of Charlotte” (1958). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!