Subject: Mexican Beef Stew
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 07 2003 - 14:31:01 EST
Two Campbell's Soups bring together the comfort of a hot stew with the
favorite flavors of Mexican cooking, for a delicious mid-week winter
meal your family will love.
Mexican Beef Stew
from Campbell's Kitchen
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(R) Tomato Soup
1 can Campbell's(R) 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
Directions:
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.
Kitchen Clip:
You can also substitute 1 tsp. garlic flakes, 1/2 tsp. granulated garlic
or 1 tsp. garlic juice for the 1/4 tsp. garlic powder in this recipe.
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