"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." — Kipsey
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1 (10 ounce) can
diced tomatoes with green chile peppers
1 (15 ounce) can
garlic salt to taste
salt and ground black pepper to taste
I liked the ease of this recipe. The ingredients are so easy and something I always have in the pantry. It was very filling and made alot. Some cheese on top would be good, but it was good without as well.
I've made this several times, we really enjoy it. Tastes good and easy to make. This time I added a can of corn.
This was ok and edible, but I probably won't make again. I did change the recipe a little. I added onions in with the ground meat and cooked them together. I also added shredded cheese on the top of the potatoes the last 5 minutes of the cooking time.
Very easy and filling. I had to substitute a can of dark kidney beans for the ranch style beans because I could not find anything like that locally. But we love kidney beans anyways. A dish of this and a glass of milk kept me full for hours and only one dirty skillet!
I had to add some water to bring it to a boil. Topped with some sour cream and a little salsa!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Potato Stew
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 129
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