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Soups & Stews >  Mexico >  Mexican Beef Stew >

 

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.

 

Similar Recipes:

• Beef & Guinness Stew (Irish)

• Beef Stew (Classic)

• Beef Stew Slow-Cooker

• Cholent (Jewish Shabbat Stew)

• Dama be Potaatas (Sudanese beef & potato stew)

• Genghis Khan Stew (Japanese)

• Hunter's Stew (Polish)

• Kulu'wa (Eritrean beef stew in tomato sauce)

• Mulligan Stew (American Hobo Stew)

• Nikujyaga (Japanese Beef & Vegetable Stew)

• O'Hanlon Stew (Beef & Pork Stew)

• Pot-au-Feu (French Beef Stew)

• Romazava (Malagasy Beef & Greens Stew)

• Shipwreck Stew (Pirate Beef Stew)

Related Link:

Food Fare Culinary Collection: Mexican Cantina

 

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