- 2 tablespoons vegetable oil
- 2 pounds ground beef
- 3 cups water
- 1 (16 ounce) package frozen corn
- 1 (15 ounce) can tomatoes
- 1 (15 ounce) can ranch-style beans
- 6 potatoes, peeled and cubed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup chopped celery
- 2 tablespoons chili powder
- 1/4 teaspoon white sugar
- 1 dash garlic powder
- salt and ground black pepper to taste
- Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.
03/16/2017
recipepes.com
cowgirl stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
