Soups & Stews > Mexico > Mexican Beef Stew >
Guiso de Carne de res Mexicana
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.
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Related Link:
Food Fare Culinary Collection: Mexican Cantina
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