MEXICAN POTATO STEW
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.
Provided by Kipsey
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 760.3 mg, Sugar 2 g
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