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Mexicana Skillet Stew


  • 1 pound lean ground beef (90% lean)
  • 2 large potatoes, peeled and cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 3/4 cup picante sauce
  • Garlic salt and pepper to taste


  • 1. In a large skillet, cook beef, potatoes, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender, stirring occasionally.
  • 2. Add picante sauce, garlic salt and pepper. Cook 5 minutes longer or until heated through.

Nutrition Facts

1 cup: 344 calories, 11g fat (4g saturated fat), 35mg cholesterol, 527mg sodium, 35g carbohydrate (0 sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3-1/2 meat, 1-1/2 starch, 1 vegetable.


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