Ingredients:

2 pounds stewing beef
2 Tbsp. oil or shortening
1 can (16 oz) tomatoes
6 carrots peeled and sliced
1 envelope chili mix
1 envelope enchilada mix
1/2 cup sour cream

Instructions

Brown beef in oil in large skillet; pour off excess fat.Stir in tomatoes, contents of chili and enchilada mixes and carrots. Cover and cook over medium heat for 1 hour or until tender, stirring constantly. Stir in sour cream just before serving.