Ingredients
2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil3/4 cup chopped onion2 cloves garlic, minced2 cans (14-1/2 ounces each) diced tomatoes in sauce1 can (10-1/2 ounces) condensed beef broth, undiluted1 can (10-1/2 ounces) condensed chicken broth, undiluted1 can (10-3/4 ounces) condensed tomato soup, undiluted1/4 cup water1 teaspoon ground cumin1 teaspoon chili powder1 teaspoon salt1/2 teaspoon lemon-pepper seasoning2 teaspoons Worcestershire sauce1/3 cup picante sauce8 corn tortillas, cut into quarters1 cup shredded cheddar cheese
Preparation
In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender.
To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese.
