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Mexican Beef Stew Recipe


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     Mexican Beef Stew

Category   Salads - Soups - Sidedishes
Sub Category   None

1 1/2 lbs stew meat
1 large onion, chopped
1/4 tsp garlic powder
1 can (10 3/4 oz) Campbell's condensed Tomato Soup
1 can (10 3/4 oz) Campbell's condensed Beef Broth
1 cup water
2 Tlbs chili powder
3 medium potatoes, cut into cubes
1 can (about 16 oz) whole kernel corn, drained
shredded cheddar cheese

In saucepan over medium-high heat, cook meat, onion and garlic powder until beef is browned. Pour off fat.
Add soup, broth, water, chili powder, and potatoes. Heat to a boil.
Cover and cook over low heat 15 minutes or until potatoes are tender, stirring occasionally.
Add corn and heat through. Top with cheese when serving.
Serving Suggestions
Also good to let cook in slow-cooker after browning meat

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