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Mexican Potato Stew

By: Kipsey  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 235 people have saved this

What to Drink?

Wine Types of Wine: Zinfandel
Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 5 cups
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 402 | Total Fat: 14.3g | Cholesterol: 56mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2009 by Cindy 
Very easy and filling. I had to substitute a can of dark kidney beans for the ranch style... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2009 by Andrea 
This was ok and edible, but I probably won't make again. I did change the recipe a little. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by Ty 
I've made this several times, we really enjoy it. Tastes good and easy to make. This time I... MORE

 
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