"This hearty stew with south-of-the-border flavors features Campbell's® Condensed Beef Consomme, tender beef, corn, beans, salsa, garlic and savory spices." — Campbell's Kitchen
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1 1/2 pounds
beef for stew, cut in 1 inch pieces
1 (10.5 ounce) can
Campbell's® Condensed Beef Consomme
Pace® Thick & Chunky Salsa
onion, coarsely chopped
1 (15 ounce) can
pinto beans, rinsed and drained
1 (16 ounce) can
whole kernel corn, drained
I am not one to change recipes but I did tweak this one just a bit. I browned the beef then added everything except vegetables and simmered for one hour. Then added 4 oz. chopped green chilies and 16 oz. frozen vegetable soup veggies and cooked for 15 mins. then served. It was really good. I never thought a cup of salsa could make it so flavorful.
I made this exactly as directed, except I doubled the recipe. It was good, but my husband and I both thought it was missing something. It needs more "stuff" in it. I will doctor up the leftovers for tomorrow. Maybe add a can of Rotel. I think it may be better if I had used kidney beans instead of pintos, too...Not sure. Good, easy base recipe, though!
We really enjoyed this recipe. I did make some changes. I added red kidney beans as well as the pinto beans. I used WalMart's brand of Southwestern Black Bean and White Corn Salsa and added and extra cup. I did not have an onion on hand so I added a few dashes of onion powder. I prepared it the night before and all my husband had to do was put it in the crock pot in the morning. Super Yummy!
Love this recipe but I added sausage to it. Delicious
Good base - I changed the recipe a bit Ditched the corn (hubby is not partial to corn) Used 29 oz of Pinto Beans, 15 oz of petite diced tomatoes with green chiles and 15 oz refried beans with mild green chiles. Placed the refried beans in the pan I used to pan fry the beef and then added the tomatoes, heated them, added the spices and then added that mixture into the crock pot. YUM!!
Me & the hubby loved this dish. The only thing I done different is, I cooked it on the stovetop. I added black beans in addition to the pinto beans. We put this over yellow mexican rice.
Fine. Not really good or bad. It lacked good flavor depth and clearly needed work. I made substantial changes after tasting it and liked my final product.
Recipe was great. I added 2X-3X the beans and substituted natural beef bullion for the Cambell's soup since it has MSG in it. Excellent with tortilla chips!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Beef and Bean Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 255
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