Texas Cowboy Stew

I am slowly sorting through some of my late mother's recipes. Yesterday I found this one, jotted in her lovely handwrting in pencil on a small slip of paper. It is quite faded, so I am saving it here. I had three cans of pinto beans still in the pantry from when she lived with us!

I tried it tonight and it was tasty--very thick. I would have called it Cowboy Goulash!

Your guess is as good as mine as to can sizes. I am assuming not small and not large, so a "regular" sized can. That is what I used and it was fine, though thick. The pinto beans and the bacon make the recipe, I think.

1 1/2 lbs. ground beef
1 cup chopped onion
garlic powder to taste
6 bacon slices, fried and crumbled

Brown all together in a soup pot. Add the following:

2 cans diced tomatoes (I'm thinking 3 would be fine too.)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chili powder
1 can whole kernel corn, drained
1 can pinto beans
1 can cubed potatoes
(I intend to use about 1 1/2 cups cooked cubed potatoes.)

Add these ingredients to the pot. Simmer for 45 minutes or so. Nice with corn bread.

As you can see from the photo, I ate it with some Fritos, and I liked that too.