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.
|
|