Recipe by Campbell's Kitchen
"Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder."
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1 1/2 pounds
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup
1 (10.5 ounce) can
Campbell's® Condensed Beef Broth
potatoes, cut into cubes
1 (16 ounce) can
whole kernel corn, drained
shredded Cheddar cheese
pretty good SOUP recipe, I wouldn't really call it a stew. Instead of chili pepper I used 1/4 c McCormicks taco season mix and 1 t creole season for spice. Good base, could easily add more veggies or maybe black beans to make it heartier. More than likely will make again.
Easy, fast, tasty and filling. Doesn't get a whole lot better than that. I made a few changes but nothing that affected the overall taste of the dish. Worked for my family!
I really enjoyed this recipe, it was similar to a family recipe I've been making for years only different seasonings, and this has much better flavor! I left out the water as I prefer a thicker stew. We are going to be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
South-of-the-Border Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 135
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