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.
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!
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!
* 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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