Mexican Potato Stew

Mexican Potato Stew

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe 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.”

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Adjust Servings

Original recipe yields 5 cups



  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 (5)

Rate This Recipe


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.

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Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



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Mexican Potato Nachos


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Potato and Ham Stew