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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 1/2 cups each)
South-of-the-Border Beef Stew
Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder.
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Serves: 6 servings (about 1 1/2 cups each)
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 1/2 pounds Ground Beef
1 large onion, chopped (about 1 cup)
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1 cup water
2 tablespoons chili powder
3 medium potato, cut into cubes (about 3 cups)
1 can (about 16 ounces) whole kernel corn, drained
Shredded Cheddar cheese




Cook the beef, onion and garlic powder in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
Stir the soup, broth, water, chili powder and potatoes in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the potatoes are tender.  Stir in the corn and and cook until the mixture is hot and bubbling.  Sprinkle with the cheese.


Notes:
Nutritional Values per Serving using Campbell's Tomato Soup: Calories 366, Total Fat 12g, Saturated Fat 5g, Cholesterol 67mg, Sodium 886mg, Total Carbohydrate 39g, Dietary Fiber 4g, Protein 26g, Vitamin A 19%DV, Vitamin C 21%DV, Calcium 4%DV, Iron 20%DV

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