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Ingredients
2 Pounds beef stew meat, cut into 1-inch cubes
2 Tablespoons canola oil
3/4 Cup onion, chopped
2 Garlic cloves, minced
2 (14 1/2 oz) Cans diced tomatoes in sauce
1 (10 1/2 oz) Can condensed beef broth, undiluted
1 (10 1/2 oz) Can condensed chicken broth, undiluted
1 (10 3/4 oz) Can condensed tomato soup, undiluted
1/4 Cup water
1 Teaspoon ground cumin
1 Teaspoon chili powder
1 Teaspoon salt
1/2 Teaspoon lemon-pepper seasoning
2 Teaspoons Worcestershire sauce
1/3 Cup picante sauce
8 Flour tortillas, cut into quarters
1 Cup shredded cheddar cheese
Instructions
In a large skillet, brown beef in oil. Transfer to a 5 quart crockpot; add the remaining ingredients except tortillas and cheese. Cover and cook on LOW for 8 to 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.