Subject: Campbell's Mexican Beef Stew
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 22 2001 - 18:31:08 EST
Food for Thought:
Kindness, like grain, increases by sowing. (English proverb)
Recipe of the Day:
Serve up a hearty home-cooked favorite with South-of-the-Border
zing--easy to make with the tasty combination of
2 Campbell's Soups.
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
Chili powder
Kitchen Clip:
Store any leftovers in single-serving, microwave-safe containers for
quick lunches and mini-meals.
This archive was generated by hypermail 2b28 : Sun Apr 01 2001 - 00:00:01 EST