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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Bobby Walker brings the Southwest to her table with this super supper. I sometimes serve this hearty mixture in warm flour tortillas, writes the Lake Isabella, California reader. Add some scrambled eggs and you have a terrific breakfast burrito, she suggests. Ingredients:
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 |
Directions:
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. Yield: 4 servings.
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