2 tbsp. oil
2 lb. beef stew meat, trimmed and cut
3 cloves minced garlic
2 (14-16 oz. each) cans tomatoes
1 can tomato soup
1 can beef broth
1 can chicken broth
1/4 c. water
3/4 tsp. ground cumin
1 1/4 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon pepper
2 tsp. Worcestershire sauce
1/2 c. med. Picante sauce
1/2 tsp. pepper

Heat in skillet: oil and stew meat. Place in slow cooker. Add remaining ingredients and cook on low heat at least 10 hours. When serving, place enough tortilla quarters in bottom of each bowl to cover (or use Fritos instead of tortillas). Pour soup over tortillas and sprinkle with grated cheese. 10-12 servings.