Campbell's Mexican Beef Stew

1 1/2 lb. ground beef
1 large onion, chopped
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 can Campbell's Condensed Beef Broth
1 cup water
2 Tbsp chili powder
3 medium potatoes, cut into cubes
1 can (about 16 oz.) whole kernel corn, drained
Shredded Cheddar cheese

Cook beef, onion and garlic in skillet until browned. Pour off fat.
Add soup, broth, water, chili powder and potatoes. Heat to a boil.
Cover and cook over low heat 15 min. or until tender. Add corn and
heat through. Top with cheese.

Serves 6.

http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/