Mexican Potato Stew recipe

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Ingredients

1 pound ground beef
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can ranch-style beans
garlic salt to taste
4 potatoes, sliced
salt and ground black pepper to taste

Nutrition Info

402.3 calories
carbohydrate: 44.1 g
cholesterol: 55.7 mg
fat: 14.3 g
fiber: 8.8 g
protein: 23.3 g
saturatedFat: 5.6 g
servingSize: -
sodium: 760.3 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain. Stir in the diced tomatoes, ranch-style beans, and garlic salt. Bring to a boil, reduce the heat to low.

  2. Layer the sliced potatoes evenly over the ground beef mixture, season with salt and black pepper. Cover, simmer until potatoes are tender, about 30 minutes.

Recipe Yield

5 cups

Recipe Note

A family favorite, given to me by a friend, quick and easy and delicious. You can add shredded cheese when the potatoes are tender and cook a few more minutes, and the stew is great with sour cream and salad.

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