2. Add garlic, salt, and pepper to taste.
3. When beef is browned and vegetables are softened, add the large can of tomato soup and the 2 cans of cream of mushroom soup. Add 1 large can of water. Stir and bring to a low boil.
5. Add the frozen vegetables and cilantro. Bring to a boil again. Turn down to simmer. Cover and cook for about 20 minutes.
If desired, serve with a sprinkle of cheese on top.