Mexican Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
I actually change this everytime I make it. I like that you can keep this stuff on the shelf and throw it together anytime. My measurements might be a bit off. Basically for all the canned goods I use around a 15oz can of each item. The green chilis I use the bigger can which is usually 8oz. Make sense?
This will make around 10 good servings depending on how much water you add to it.
Chop the onion, garlic, and potatoes.
Saute the onion and garlic in the olive oil or you can use some water in the bottom of a non-stick pan instead. When they are starting to change color and go limp you can add everything else. Then fill the pot up with some water till it's almost full. Cook of a low or medium heat. Just make sure to stir it whenever you walk by so it doesn't stick. Otherwise you can throw it in the crockpot and not worry about it!
Number of Servings: 10
Recipe submitted by SparkPeople user SHANGRILEWIS.
Chop the onion, garlic, and potatoes.
Saute the onion and garlic in the olive oil or you can use some water in the bottom of a non-stick pan instead. When they are starting to change color and go limp you can add everything else. Then fill the pot up with some water till it's almost full. Cook of a low or medium heat. Just make sure to stir it whenever you walk by so it doesn't stick. Otherwise you can throw it in the crockpot and not worry about it!
Number of Servings: 10
Recipe submitted by SparkPeople user SHANGRILEWIS.
Nutritional Info Amount Per Serving
- Calories: 114.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 431.5 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 5.8 g
- Protein: 5.3 g
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