South-of-the-Border Beef Stew
Corn and potatoes are packed in this robust stew that is good any time of year. With a dash of chili powder, it has just the kick you're looking for. Bring the flavors of the southwest to your dinner table and enjoy this fantastic ground beef recipe.
Serves6 (about 1 1/2 cups each)
Preparation Time10 min
Cooking Time30 min
Ingredients
- 1 1/2 pound ground beef
- 1 large onion, chopped (about 1 cup)
- 1/2 teaspoon teaspoon garlic powder or 2 cloves garlic, minced
- 1 can (10.75-ounces) Campbell's Condensed Tomato Soup
- 1 can (10.5-ounces) Campbell's Condensed Beef Broth
- 1 cup water
- 2 tablespoons chili powder
- 3 medium potatoes, cut into cubes (about 3 cups)
- 1 can (about 16 ounces) whole kernel corn, drained
- Shredded Cheddar cheese, to taste
Instructions
-
Cook the beef, onion and garlic powder in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
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Stir the soup, broth, water, chili powder and potatoes in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
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Stir in the corn and and cook until the mixture is hot and bubbling. Sprinkle with the cheese.
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doglady521
Jul 05, 2012
im from texas and most ofthe south of the border dishs I see have corn we don't use corn that much most of the time used as a filler. good dish but I would leave the corn out
the LL
Jul 06, 2012
Use a can of rinsed beans (black or pinto) instead of corn and I replaced the soup with a can of Rotel. Thanks for your suggestion.
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