Mexican Potato Stew

Mexican Potato Stew
  • 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


  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.

03/30/2018
Mexican Potato Stew, recipe PT15M PT1H 5 455 calories

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