2 tablespoons dried oregano
1 1/8 cups water
2 (14 ounce) cans diced tomatoes with green chile peppers
1 cup chopped onion
1 pound ground beef
2 quarts beef bouillon
1 pound new potatoes, cut in cubes
1 (16 ounce) jar salsa
2 tablespoons garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dry mustard
In a blender, place oregano and water. Add diced tomatoes, etc. Stir continuously until whole. Squeeze together with shaking blender or and pressing would pop into glass jar, 1 tablespoon at a time.
In a large bowl, combine soup, tomatoes, onions, beef bouillon, potatoes, salsa, garlic powder and crushed red pepper flakes; mix thoroughly. Cover, and refrigerate for 1 hour. Serve over rice, spaghetti sauce or spaghetti.