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    Campbell's Mexican Beef Stew


    Source of Recipe


    Campbell's

    1 1/2 lb. ground beef
    1 large onion, chopped
    1/4 tsp. garlic powder or 2 cloves garlic, minced
    1 can (10 3/4 oz.) Campbell's Tomato Soup
    1 can Campbell's Condensed Beef Broth
    1 cup water
    2 tbsp. chili powder
    3 medium potatoes, cut into cubes
    1 can (about 16 oz.) whole kernel corn, drained
    Shredded Cheddar cheese

    Cook beef, onion and garlic in skillet until browned. Pour off fat.
    ADD soup, broth, water, chili powder and potatoes. Heat to a boil.
    Cover and cook over low heat 15 min. or until tender. Add corn and
    heat through. Top with cheese.

    Serves 6.
 

 

 

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