Subject: Campbell's Mexican Beef Stew
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 28 2002 - 07:42:01 EST
Food for Thought:
Sometimes your joy is the source of your smile, but sometimes
your smile can be the source of your joy. (Thich Nhat Hanh)
Recipe of the Day:
Take a midweek meal trip South of the Border with our Mexican
Beef Stew, a savory blend of two Campbell's Soups, ground beef,
potatoes, corn and Mexican flavors.
Campbell's Mexican Beef Stew
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1230
Prep Time: 10 min.
Cook Time: 30 min.
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:
Unless it bears the name of a specific type of chili, chili
powder that you find in supermarkets is most commonly made from
ground dried red Mexican chilies with a blend of spices and herbs
such as oregano, cumin, garlic and paprika.
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