Melissa's Green Chile Stew recipe

6 servings

1 tablespoon vegetable oil

1 pound ground beef

5 medium potatoes - peeled and cubed

1 (14.5 ounce) can stewed tomatoes

1 cup chopped green chile peppers

1/2 cup chopped onion

2 cups water

salt and pepper to taste

Heat oil in a large stockpot over medium-high heat.

Crumble beef into pot and cook, stirring frequently, until well-browned.

Drain excess fat, and return to the stove.

Add potatoes, stewed tomatoes, green chilies, onion, and water to the pot with the beef, and stir to combine.

Bring to a boil, reduce heat, and simmer 1 hour to blend flavors.

Season to taste with salt and pepper, and serve.