Shelly's Recipe

MEXICAN GOULASH

Category: Stews

2 lb stew meat
1 onion, chopped
2 tbsp oil
1 (16 oz) can stewed tomatoes
6 carrots, peeled and sliced
1 envelope chili mix
1 envelope enchilada mix
1/2 cup sour cream

Brown meat and onion in oil in a large skillet; pour off excess fat. Stir in remaining ingredients. Cover and cook over medium heat 1 hour or until meat is tender; stirring occasionally. Stir in sour cream just before serving.