MNSC--Pantry Stew and Apple Burritos

It was my turn to host Monday Night Supper Club this week. To be honest, I wasn't as excited about it as I usually am. I just didn't feel like cooking. I was very tempted to have pizza delivered. But the weather turned off cooler and homemade stew sounded really good. So that's what I did. I call it Pantry Stew because the ingredients vary depending on what I have in the pantry. For dessert, I pulled out one of the few of my mother's recipes that I actually have written down--Apple Burritos. We also had salad (from a bag...how lazy is that?) and mini-cornbread muffins. So the next time its cool-ish outside and you don't feel like cooking, here's an oh-so-easy recipe.
Pantry Stew
1 lb. ground beef
1 can tomato soup
1 can diced tomatoes (or Ro-tel)
2 cans corn
2 cans Ranch-Style beans
2 cans potatoes (diced or sliced, personal preference)
Brown ground beef and season to taste. (I add onions, seasoned salt, chili powder, pepper, garlic powder and a little worchestire sauce.) In a stew pot or crock-pot, combine meat and all canned ingredients (Do not drain the vegetables). Heat thoroughly. Serve with cornbread and colby jack/cheddar cheese cubes.

Apple Burritos
8-10 flour tortillas
2 cans apple pie filling
2 cups water
1 cup sugar
1 1/2 sticks of butter
1/4 cup cinnamon and sugar mixed
1 tsp. vanilla
Fill tortilla with about 2 spoonfuls of apple filling. Roll into burrito and place in a large rectangle baking dish. Repeat until your dish is full. Spoon any unused apple filling over the top. Combine water, sugar and butter in a sauce pan and heat to boiling. Remove from heat and add vanilla. Pour mixture over the burritos. Sprinkle the top with sugar/cinnamon mix. Bake for approximately 45 minutes at 350.
Yummmmmm.