Mexican Hamburger Stew
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Ingredients
  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 4 cans (14.5 oz each) stewed tomatoes, undrained
  • 1 cup diced green chiles, mild or medium heat
  • 8 medium carrots, thinly sliced
  • 4 celery ribs, thinly sliced
  • 2 medium potatoes, peeled and cubed
  • 2 cups water
  • ½ cup uncooked long grain rice
  • 2 teaspoons salt, or to taste
  • 1 teaspoon pepper
  • 1 tsp chili powder, or to taste
  • ½ tsp cayenne, or to taste
  • ½ tsp cumin, or to taste
Instructions
  1. In a Dutch oven or large skillet, cook beef and onions over medium heat, breaking it into crumbles, until beef is fully cooked; drain. If desired, transfer to large slow cooker. set to high. Add the tomatoes, green chiles, carrots, celery, potatoes, water, rice, salt, pepper and spices; bring to a boil. Reduce heat; cover and simmer 30-60 minutes or until vegetables
  2. and rice are tender.
  3. If desired, add more seasonings (chili powder, cayenne, cumin) adjusting to taste..
  4. Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/stews/mexican-hamburger-stew/