Mexicana Skillet Stew
Ready in 1 hour or less
1 pound ground beef
2 large potatoes, peeled and cut into ½ inch cubes
1 large onion, chopped
1 large green pepper, chopped
1 can (4 oz) mushroom stems and pieces, undrained
¾ cup picante sauce
Garlic salt or powder to taste
Pepper to taste
In a 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. Add
picante sauce, garlic salt (or powder) and pepper. Cook
5 minutes longer or until heated through.
Yield: 4 servings
Nutritional Analysis: one (1 cup) serving (prepared with
lean ground beef and garlic powder) equals 344 calories,
11 g fat (4 g saturated fat), 41 mg cholesterol,
527 mg sodium, 35 g carbohydrate, 4 g fiber, 27 g protein.
Diabetic Exchanges: 3 ½ meat, 1 ½ starch, 1 vegetable
Quick Cooking Nov/Dec 2001