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Salads - Soups - Sidedishes
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Ingredients |
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1 1/2 lbs stew meat
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1 large onion, chopped
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1/4 tsp garlic powder
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1 can (10 3/4 oz) Campbell's condensed Tomato Soup
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1 can (10 3/4 oz) Campbell's condensed Beef Broth
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1 cup water
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2 Tlbs chili powder
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3 medium potatoes, cut into cubes
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1 can (about 16 oz) whole kernel corn, drained
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Instructions |
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In saucepan over medium-high heat, cook meat, onion and garlic powder until beef is browned. Pour off fat.
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Add soup, broth, water, chili powder, and potatoes. Heat to a boil.
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Cover and cook over low heat 15 minutes or until potatoes are tender, stirring occasionally.
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Add corn and heat through. Top with cheese when serving.
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| Serving
Suggestions |
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Also good to let cook in slow-cooker after browning meat
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Originally Submitted
9/27/2009
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0 Out of 5 from
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You can add this Mexican Beef Stew recipe to your own private DesktopCookbook.
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