Mexican Beef and Mushroom Stew -

1 inch cubes 1 cup chopped onions

1 clove garlic -- minced

2 tablespoons butter or margarine

1 cup water

1/2 teaspoon salt -- if desired

1/4 teaspoon chili powder

2 (6 oz.) jars whole mushrooms -- undrained*

12 ounce jar mild picante sauce -- (1 1/2 cup)

3 cups hot cooked rice

1 cup sour cream

1 cup shredded taco sesoned cheese -- OR -cheddar cheese -- (4 oz.)

1 1/2-2 hours or until meat is tender. Serve over rice. top with sour cream and cheese. Serves

6.Three ( 4 1/2 oz) jars whole mushrooms may be substituted for the two (6 oz.) jars. Per serving:

520 calories,

38 g protein,

34 g carbohydrate,

24 g fat,

129 mg cholesterol,

1020 mg sodium Pillsbury Classic Cookbook

86, 33rd Bake-Off, p.

25 Submitted by Annie Darling, Brunsville, MN MC formatting by bobbi