1 1/2 lb. ground chuck
2 tsp. garlic salt
1 tsp. chopped onion flakes
29 oz. can diced tomatoes
10 oz. can Rotel tomatoes (mild or hot)
diced white potatoes
1 small diced onion
can sliced small carrots
1 diced green bell pepper
diced red bell pepper
1 diced yellow bell pepper
diced orange bell pepper
1/2 cup flour
sticks of Oleo (butter)
1. Mix ground chuck, garlic salt, and onion flakes. Roll into 1/2 inch
2. Cook meatballs in 1 stick of butter. In a 6 qt. Boiler, add 2
cups water. Boil potatoes 8 minutes, add onions, tomatoes, Rotel tomatoes and carrots.
3. Cook at low heat for 10 minutes. Drain and add meatballs.
Sauté' peppers in 1 stick butter. Mix 1/2 of peppers into the stew.
4. Simmer for 10 minutes. Pour into a service dish and garnish with the remaining peppers. Serve over white rice.