South-of-the-Border Beef Stew |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder. Ingredients:
1 1/2 pounds ground beef |
1 large onion, chopped |
1/2 teaspoon garlic powder |
1 (10.75 ounce) can campbell's® condensed tomato soup |
1 (10.5 ounce) can campbell's® condensed beef broth |
1 cup water |
2 tablespoons chili powder |
3 medium potatoes, cut into cubes |
1 (16 ounce) can whole kernel corn, drained |
shredded cheddar cheese |
Directions:
1. 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.
2. 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. Stir in the corn and and cook until the mixture is hot and bubbling. Sprinkle with the cheese.
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