My sister-in-law, who is from Mexico, shared this wonderful recipe. Since she prefers her foods spicier than we do, I’ve cut back on the heat by reducing the amount of pepper sauce. You can add more if you prefer a bigger kick!
—Audrey Wall, Industry, PA
Prep: 20 min. • Cook: 70 min. Makes: 8 servings (2 qt.)
1 lb. ground beef
4 cups cubed peeled potatoes (1/2-in. cubes)
1 small onion, chopped
3 cans (8 oz. each) tomato sauce
4 cups water
2 tsp. salt
11/2 tsp. pepper
1/2 to 1 tsp. hot pepper sauce
In a Dutch oven, brown the ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
1 cup: 159 cal., 5g fat (2g sat. fat), 28mg chol., 764mg sod., 16g carb. (2g sugars, 2g fiber), 12g pro.