Description
This chili-like stew, featuring potatoes, corn, ranch beans, and green chilies, has the kick of a classic southwestern dish. It's good with a hunk of cheese and tortilla chips or served with a salad and buttered bread.
Ingredients
Units
Scale
- 1-1/2 pounds ground beef, chuck
- 1 medium onion, chopped
- 1 teaspoon salt
- 4 medium potatoes, peeled and cubed
- 1 cup water
- 1 (16 oz.) can diced tomatoes, undrained
- 1 (10 3/4 oz.) can tomato soup, undiluted
- 1 (15 oz.) can Ranch-style beans, undrained
- 1 (12 oz.) can whole kernel corn, undrained
- 1 (4 oz.) can chopped green chilies
Instructions
- Turn the Instant Pot on to the saute setting.
- Place the meat and onions in the pot and stir the meat until it is just broken up and still slightly pink.
- Add salt, potatoes, water, tomatoes, soup, beans, corn, and green chilies.
- Stir together to mix, then seal the lid, ensuring the steam release valve is closed.
- Press the manual setting cook for 25 minutes on high.
- When cook time is over, allow the Instant Pot to release steam naturally or turn the valve to release pressure.
- Be sure not to burn yourself from the steam.
Stovetop Method
- Brown ground meat with onions in a large soup pot.
- Add the remaining ingredients and simmer until the potatoes are tender.
Notes
You can add additional seasoning to suit your taste.
Serve with crackers and chunks of sharp cheddar cheese.
