Monday, May 15, 2006

Mexican Beef & Bean Stew
Dear Jerry,

Family-favorite flavors, simmered effortlessly in the slow-cooker, make tonight's supper a winner.


Mexican Beef & Bean Stew
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: About 8 hr.



looking for more fabulous meal ideas? visit us at campbellskitchen.com
[ADD] this recipe to your recipe box [SHARE] it with a friend [Print] this recipe


Ingredients:
1 1/2 lb. beef for stew, cut into 1" pieces
2 tbsp. all-purpose flour
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's® Beef Consommé
1 cup Pace® Chunky Salsa
1 cup coarsely chopped onion
1 can (about 15 oz.) pinto beans, drained
1 can (about 16 oz.) whole kernel corn, drained
2 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder OR 2 cloves garlic, minced


Directions:
COAT beef with flour. Heat oil in skillet. Add beef and cook until browned.
PLACE beef, consommé, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3 1/2-qt. slow cooker.
COVER and cook on LOW 8 to 10 hr.* or until done. Serves 6.

TIP: *Or on HIGH 4 to 5 hr.


kitchen clip

Leftovers? The flavors only get better overnight.


what's new
Are you saving labels for your local school’s Labels for Education™ program? Don’t forget that Campbell's® Kids soups are worth 5 labels each for the 2005-2006 school year! These soups feature kids’ favorite flavors with pasta shapes that are fun to eat, like Dora the Explorer, Jimmy Neutron, and Goldfish® pasta! To learn more, visit http://www.labelsforeducation.com/eligibleproductsEN.aspx

food for thought

When my mother had to get dinner for 8, she'd make enough for 16 and only serve half. -Gracie Allen


Campbell's Kitchen
Sign-upRe-SubscribeSubscription SettingsUnsubscribePrivacy Policy
Campbell Soup Company
Camden, NJ U.S.A. 08103-1701