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Soups & Stews >  Mexico >  Mexican Beef Stew >

 

Mexican Beef Stew

• 1 1/2 LBS ground beef

• 1 large onion, chopped

• 1/4 tsp. garlic powder (or 2 cloves of garlic, minced)

• 1 can (10 3/4 oz.) tomato soup

• 1 can condensed beef broth

• 1 C water

• 2 TBS chili powder

• 3 medium potatoes, cut into cubes

• 1 can (16 oz.) whole kernel corn, drained

• Shredded cheddar cheese

Cook the beef, onion and garlic in a skillet until browned. Drain off excess fat. Add the soups, broth, water, chili powder and potatoes. Heat to a boil. Cover and cook over low heat for fifteen minutes, or until tender. Add the corn and heat through. Top with desired amount of shredded cheddar cheese. Serve.

 

Recipe featured in the Food Fare Cookbook.

 

Related Links:

• Beef & Guinness Stew (Irish)

• Beef Stew (Classic)

• Beef Stew Slow-Cooker

• Genghis Khan Stew (Japanese)

• Hunter's Stew (Polish)

• Ramanonaka (Malagasy Beef & Greens Stew)

• Food Fare Culinary Collection: Mexican Cantina

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