Southwestern Beef Stew

This is one of those recipes that’s perfect when 5 p.m. hits and you’re thinking, “I have no idea what I’m making for dinner.” Frankly, that’s how I came up with it, too. Now it’s one of my favorites because it’s tasty, and it combines meat and vegetables for a whole meal. Serve it with warm tortillas on the side.

     One 15-ounce can sliced potatoes
     One 15-ounce can enchilada sauce or homemade sauce
     Two 12-ounce cans roast beef with gravy, drained
     One 15-ounce can corn, drained, or hominy, rinsed and drained
     One cup chopped roasted red pepper from a jar

Rinse and drain the potatoes, then chop or break them into manageable pieces for eating. Put potatoes in a saucepan with enchilada sauce over medium heat. Add roast beef, corn or hominy, and roasted red pepper. Heat to boiling, then lower heat and simmer 10 minutes. (You may simmer it longer but give it at least ten minutes to let the flavors steep.)

Serves 4