Green Chile and Beef Stew with Potatoes

1lb-ground beef

1-can of rotel

1-10.5 oz can of cream of chicken

1/2-cup diced yellow onion

1/4-tsp of diced jalapeños 

1-can of green chilies

1-can of diced tomatoes with green chilies

1-tablespoon of valentina

1-tablespoon of minced garlic

1-tablespoon TX ALL SEASONING

2-14 oz cans of chicken broth

1-14 oz can of beef broth

4-whole russet potatoes (cubed)

 

In separate pot, boil water and potatoes, cook until tender. In a separate pot, cook ground beef and onions together. After cooked, turn burner on low and add garlic, jalapeños, rotel, diced tomatoes, cream of chicken, chicken broth, beef broth, valentina and TX ALL SEASONING. After potatoes are done, drain and add to other pot. Cook on low for 45 minutes.

 Serve and ENJOY!          SEASON-IT-Y’ALL