Mexican Beef Stew

1½ lb. ground beef
1 large onion, chopped

½ tsp. garlic powder or 2 garlic cloves, minced

1 can tomato soup

1 c. water

1 can beef broth

2 Tbsp. chili powder

3 medium potatoes

1 can corn, drained

shredded cheddar cheese

In a skillet, cook beef, onion and garlic until browned. Pour off fat and transfer beef into large pot. Add tomato soup, beef broth, water, chili powder and potatoes. Heat to a boil then cook over low heat for 15 minutes or until potatoes are tender. Add corn and heat through. Top with cheese and sour cream. Yields 6 servings.