2 lb. beef stew meat, cut into 1-inch cubes

3/4 C. chopped onion

2 cloves garlic, minced

2 cans (14-1/2 oz. each) diced tomatoes in sauce

1 can (10-1/2 oz.) condensed beef broth, undiluted

1 can (10-1/2 oz.) condensed chicken broth, undiluted

1 can (10-3/4 oz.) condensed tomato soup, undiluted

1/4 C. water

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/2 tsp. lemon-pepper seasoning

2 tsp. Worcestershire sauce

1/3 C. picante sauce

8 corn tortillas, cut into quarters

1 C. (4 oz.) shredded cheddar cheese

 

Heat oil in skillet; brown beef stew meat. Place meat in 5-qt. slow cooker; add remaining ingredients except for tortillas and cheese. Cook on low for at least 10 hours. When serving, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with the cheese. Yield: 10-12 servings.

 

Yield:

Calories:

Fat:

Fiber: