RECIPE: Chili Colorado
1 lb stew meat (or chuck roast), thinly sliced/diced
1 onion, thinly sliced/diced
4 potatoes, thinly sliced/diced
1 can enchilada sauce
garlic powder and pepper, to taste
Cook the meat, onion and potatoes in a pot over medium to medium-high heat. Season with garlic powder and/or pepper if desired. Once meat is cooked through, add the enchilada sauce. Bring to a boil, then reduce heat and simmer until potatoes are soft. Serve with warm tortillas.
**Note: My sister Tori discovered that you can throw all the ingredients in the crock pot and then BAM! Dinner! I tried it, and it was awesome! The meat was so tender and perfect! I will be doing it that way from now on. The moisture from the meat/veggies made the sauce soupy, though. So maybe remove the lid for the last 20 minutes to let some moisture evaporate?? Also, add a dollop of sour cream when dishing up! Mmm, mmm, delicious!