Subject: Campbell's Mexican Beef Stew
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 07 2000 - 03:44:01 EST
Food for Thought:
There is always one moment in childhood when the door opens and lets the
future in. (Graham
Greene)
Recipe of the Day:
Two Campbell's Soups pair for a savory stew with a South-of-the-Border
accent--a delicious
Mexican treat for midweek!
Campbell's Mexican Beef Stew
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1230
Prep Time 10 minutes
Cook Time 30 minutes
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.
Shopping List:
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 can Campbell's Condensed Beef Broth
1 1/2 lb. ground beef
Shredded Cheddar cheese
1 can (about 16 oz.) whole kernel corn
3 medium potatoes
Large onion
Garlic powder or 2 cloves garlic, minced
Chili powder
Kitchen Clip:
After opening, keep spices such as chili powder, paprika and ground
ginger in the refrigerator,
as they loose their flavor more quickly than less pungent spices.
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