South-of-the-Border Beef Stew

South-of-the-Border Beef Stew

Campbell's Kitchen 0

"Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder."

Ingredients 40 m {{adjustedServings}} servings 413 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 964 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. 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.
  2. 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.
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Reviews 3

  1. 5 Ratings


pretty good SOUP recipe, I wouldn't really call it a stew. Instead of chili pepper I used 1/4 c McCormicks taco season mix and 1 t creole season for spice. Good base, could easily add more veggies or maybe black beans to make it heartier. More than likely will make again.

Mindy Vogl

I really enjoyed this recipe, it was similar to a family recipe I've been making for years only different seasonings, and this has much better flavor! I left out the water as I prefer a thicker stew. We are going to be making this again!


Easy, fast, tasty and filling. Doesn't get a whole lot better than that. I made a few changes but nothing that affected the overall taste of the dish. Worked for my family!