Ingredients:
1 lb ground chuck
1 small onions, chopped
1 (29 ounce) cans whole new potatoes
1 (14 1/2 ounce) cans diced tomatoes with green chilies
1 (14 3/4 ounce) cans creamed corn
1 (15 1/2 ounce) cans red kidney beans
1 (8 ounce) containers light sour cream
1/2 cup light brown sugar ( packed to measure)
salt and pepper
Worcestershire sauce
Directions:
Here’s what to do to git fixin’.
Chop the onion.
Brown ground chuck and chopped onion together over medium heat.
Stir a few times while browning.
This browning is gonna take about 15 minutes.
While the chuck and onion are browning, drain the potatoes and cut ’em up into chunky pieces (not too small).
Also, drain the kidney beans.
Just set these taters and beans aside and wait, you’ll need ’em shortly.
Also, go ahead and open (But DO NOT drain) the corn and the can of tomatoes with chilies to have ’em ready.
When chuck and onion have browned, drain ’em real good into a big ol’ strainer, then return ’em to the pan and set it back on the stove.
Add brown sugar, dash salt, dash pepper, and couple o’ dashes of Worcestershire sauce.
Stir ’em up gently!
Add drained beans, cut-up potatoes, cream corn, undrained tomatoes w/chilies, and light sour cream.
Stir ’em up gently!
Let all this cook in uncovered pan or stew pot over medium heat just until it comes to a low boil, then turn the fire down to low.
Let everything simmer over the low fire until juices become good and thick (kinda’ gravy like).
You’ll need to gently stir the stew occasionally.
It’s ready to eat when the juices get good and thick.
All this ain’t gonna take but 1 hour from the gitgo.
Serve up in bowls (I suggest puttin’ some grated “Mexican cheese” and chopped jalapeno peppers on the table and use ’em fer toppin’s) While this stew is a rib-stickin’ meal in itself, feel free to eat it along with a green salad and cornbread.
Refrigerate or freeze leftovers and enjoy ’em again sometimes.
Thank the Good Lord, and chow down, pardners!
Servings: 6
Time preparation: 15 min.
Time total: 75 min.