Monday, November 3, 2008

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.

No comments: