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Mexican Potato Stew

Mexican Potato Stew

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Kipsey

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 838 mg
  • 34%

Based on a 2,000 calorie diet

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.
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Reviews

TEXASTRACE
11

TEXASTRACE

3/31/2010

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.

Ty
10

Ty

8/3/2009

I've made this several times, we really enjoy it. Tastes good and easy to make. This time I added a can of corn.

Andrea
8

Andrea

6/3/2009

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.

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