Mexican Beef Stew

• 1 1/2 lb. ground beef
• 1 large onion, chopped
• 1/4 tsp. garlic powder or 2 cloves garlic, minced
• 2 Tbsp. chili powder
• 1 (10 3/4 oz.) can condensed tomato soup
• 1 (10 3/4 oz.) can condensed beef broth, drained
• 1 c. water
• 4 medium potatoes, cut in cubes
• 1 (15 oz.) can whole kernel corn, drained
• shredded Cheddar cheese

1. In 3-quart saucepan over medium-high heat, cook beef, onion and garlic powder until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Add soup, beef broth, water, potatoes and chili powder. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until potatoes are tender, stirring occasionally. Add corn and heat through, stirring occasionally. Sprinkle with cheese. If desired, garnish with green onion. Serves 6.

ground beef, onion, garlic, chili powder, tomato soup, condensed beef broth, water, potatoes, whole kernel corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22969 (may not work)