Frozen Cranberry Salad

• 1 (8 oz.) cream cheese, softened
• 1/2 c. sugar
• 1 can whole or cranberry sauce
• 1 (9 oz.) carton Cool Whip
• 1 small onion, chopped
• 1 small fresh jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 2 lb. stew meat
• 2 Tbsp. vegetable oil
• 1 (16 oz.) can stewed tomatoes
• 1 (10 oz.) can tomatoes and green chiles
• 1 (10 3/4 oz.) can beef bouillon
• 1 (10 3/4 oz.) can chicken broth
• 1 (10 3/4 oz.) can tomato soup
• 1 1/2 c. water
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 1 Tbsp. fresh cilantro
• 6 corn tortillas, cut into 1/2-inch strips
• 1/2 c. grated Cheddar cheese

1. Saute onion, jalapeno, garlic and stew meat in oil.
2. Add tomatoes, soups, water and seasonings.
3. Bring to a boil.
4. Lower heat.
5. Simmer, covered, 1 hour.
6. Add tortillas and cheese to soup. Continue cooking for 15 minutes.
7. Serves 6.

cream cheese, sugar, cranberry sauce, onion, jalapeno pepper, garlic, stew meat, vegetable oil, tomatoes, tomatoes, beef bouillon, chicken broth, tomato soup, water, ground cumin, chili powder, salt, fresh cilantro, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563368 (may not work)