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South-of-the-Border Beef Stew

Rated as 4.4 out of 5 Stars

"Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder."
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40 m servings 413 cals
Original recipe yields 6 servings


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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.

Nutrition Facts

Per Serving: 413 calories; 15 g fat; 45.9 g carbohydrates; 25.8 g protein; 70 mg cholesterol; 964 mg sodium. Full nutrition

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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 veg...

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 ...

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!