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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."

Rate/Review | Read Reviews (4)

What to Drink?
	Types of Wine: Zinfandel

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric 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

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.