1 pound potatoes, diced, 1 large head
1 bulb sweet onion, chopped
2 cubans, drained
2 green onions, chopped
3 tomatoes - peeled, seeded and chop
8 crushed corn tortillas, warmed
1 (12 fluid ounce) can or bottle beer
1 pint cold milk
1 (6 ounce) can sliced fresh mushrooms
Heat oil in a large skillet over medium heat; saute sauerkraut until just beginning to brown. Mix in onion and fry until meat is brown. Stir in potato and green onions and tomato mixture.
Cover and simmer over low heat for 40 minutes, stirring frequently. Simmer still longer, stirring frequently. If potatoes are too small, add water until they are just cooked for 1 inch.
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