Best Mexican Beef Stew Campbells Recipes

Mexican Beef & Bean Stew image

Provided by Julie in TX

Categories Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef stew meat, cut into 1 inch pieces
2 tablespoons flour
1 tablespoon vegetable oil
1 cup onion, coarsley chopped
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can whole kernel corn, drained
1 (10 3/4 ounce) can beef consomme or 1 (10 3/4 ounce) can beef broth
1 cup chunky salsa (I use Pace)
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder or 2 cloves minced garlic

Steps:

Dredge the beef with the flour.
Heat the oil in a skillet over medium high heat and brown beef.
Stir often.
Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
Cover and cook on LOW for 8-10 hours or until beef is done.
You may also cook it on high for 4-5 hours if you are pressed for time.

Carne Guisada (Mexican Beef Stew) image

Provided by EdsGirlAngie

Categories Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 -3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder

Steps:

Preheat oven to 350 degrees F.
Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
Serve as is, or on rice, or folded into warm tortillas.

Deb's Caldillo (Mexican Ground Beef Stew) image

Provided by Debra Thomas

Categories Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb lean ground beef
2 -4 tablespoons yellow onions, finely minced
1 teaspoon garlic, crushed
1 -2 tablespoon bacon grease (olive oil may be substituted)
2 -4 tablespoons chicken broth
1 (4 -7 ounce) can green chilies, chopped
1 (10 ounce) can Rotel Tomatoes (or tomato and chili mix)
1 (6 ounce) can tomato paste
2 -3 potatoes, peeled and finely diced
4 -6 tablespoons vinegar
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4-1 cup water (added as needed during cooking)

Steps:

In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.
Add chicken broth, salt, pepper, and chili powder; mix together well.
Add all canned ingredients and stir well.
Stir in vinegar to desired tartness.
Add potatoes.
Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.
Serve topped with grated cheese and jalapeños, with warm tortillas on the side.

Mexican Beef Stew (Campbells) image

Provided by Cinnamon1025

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1 large onion (chopped)
2 fresh garlic cloves (minced)
1 (10 ounce) can tomato soup
1 (10 ounce) can beef broth
1 cup water
2 tablespoons chili powder
3 medium potatoes, peeled & cubed
1 (16 ounce) can whole kernel corn
shredded cheddar cheese (for topping)
sour cream (for topping)

Steps:

Cook beef, onion and garlic in skillet until browned. Pour off excess fat.
Add the soups, water, chilli powder, and potatoes.
Heat to a boil, then cover and cook for about 15 min, until potatoes are tender.
Add corn & heat for a few more minute.
Top with cheese & sour cream.