I had a recipe ready to post for today, but I also saw a good one on Rachael Ray for Fat Tuesday. So I think I'll just post both of them.
Recipe of the Day #63:
                                           
                                      Crumbled Ground Beef in Mushroom Soup Gravy

1 1/2 pounds Lean ground Beef.
1 medium Onion; chopped.
2 cloves of garlic; chopped.
1 small box of fresh Mushrooms; sliced.
2 cans reduced fat and sodium Cream of Mushroom Soup.
2 cans of Water.
Salt or Salt Substitute to taste.
Pepper to taste.

Brown the Ground Beef, Mushrooms, Onion, and Garlic in a skillet.
Drain or use a slotted spoon and put into the Crock-Pot.
Season well.
Add in the Cream of Mushroom Soup and Water.
Stir.
Cover and cook on Low for 6-8 hours or on high for 3-4 hours.
Serve on Mashed Potatoes, Toast or Biscuits.
Top with low-fat Cheese (optional).

Now I have a bonus recipe for you. This is a Rachael Ray recipe for Fat Tuesday.

                                            Rachael Ray's Fat Tuesday Chili Recipe.

2 1/2 pounds beef chuck, trimmed and cut into bite-sized cubes
Salt and Pepper
2-3 tablespoons canola oil
5 tablespoons butter
2 tablespoons Gebhardt's chili powder or Ancho chili powder
1 rounded tablespoon ground cumin
1 tablespoon paprika
1 tablespoon coriander
1 teaspoon ground cayenne pepper
1 large onion, chopped
2 green bell peppers, chopped
2-3 ribs of celery, chopped
4 tablespoons flour
1/4 cup Worcestershire sauce
1 bottle pale ale, at room temp
3 cups chicken stock
1-15 ounce can red beans, drained
1-15 ounce can diced tomatoes with green chilies.
Scallions, thinly sliced on an angle
Tabasco sauce, to pass at table
Cheese-it snack crackers, crushed for topping

Preparation
Preheat oven to 325 degrees F.
Bring meat to room temperature and pat dry. Season with Salt and Pepper
Heat oil, a turn of the pan, in a large Dutch oven over medium-high heat. Brown the meat in batches to avoid overcrowding the pot. Remove browned beef to a platter. Add butter to the drippings in pan and reduce heat to medium.
Add in all the dried spices and stir 1-2 minutes to toast them. Add onions, bell peppers, celery, garlic, salt, pepper, bay and thyme
Cook partially covered to soften, 10-12 minutes, stirring occasionally. Add flour and stir to cook it out a bit then add Worcestershire and beer. Let beer reduce by half then add stock, beans, tomatoes and browned beef. Bring chili to a low boil then cover and place in oven for 1 1/2 to 2 hours until meat is very tender. Chili can also be kept at low simmer on stove top partially covered but be sure to stir it occasionally to prevent scorching. Top the chili with scallions, a few dashes of Tabasco and cheese crackers, and serve.