One potato, two potatoes for every pound of ground beef.

1 lb ground beef.

1 15 oz can chopped tomatoes.

1/4 lb + cheddar cheese

Onion, garlic, celery tops, bell pepper.


Spray a heavy sarten with non-stick vegetable oil. You can make this in a saucepan instead. Lightly cover the bottom with olive oil.

Peel and chop papa(s) into 1/2" cubes. Russet potatoes make a thicker sauce. White rose potatoes hold their shape and tooth better. Use both types when you cook up a big pot of this, or the guisado variant.


Menu page

Cucumber Salad

Prep the Papas

Brown All

Simmer 'Til Ready