Mexicana Skillet Stew
Ready in 1 hour or less

1 pound ground beef
2 large potatoes, peeled and cut into ½ inch cubes
1 large onion, chopped
1 large green pepper, chopped
1 can (4 oz) mushroom stems and pieces, undrained
¾ cup picante sauce
Garlic salt or powder to taste
Pepper to taste

In a skillet, cook beef, potatoes, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender, stirring occasionally. Add picante sauce, garlic salt (or powder) and pepper.
Cook 5 minutes longer or until heated through.

Yield: 4 servings

Nutritional Analysis: one (1 cup) serving (prepared with lean ground beef and garlic powder) equals 344 calories, 11 g fat (4 g saturated fat), 41 mg cholesterol, 527 mg sodium, 35 g carbohydrate, 4 g fiber, 27 g protein.

Diabetic Exchanges: 3 ½ meat, 1 ½ starch, 1 vegetable