Ground Beef with Potatoes

This easy ground beef dinner recipe is flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.

Ingredients:

  • 1 medium Russet potato or 2 white potatoes peeled and diced
  • 1 pound ground chuck
  • 1 teaspoon salt more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 clove garlic minced
  • 1 small white onion diced
  • 2 large Roma tomatoes roughly chopped
  • 1 to 2 serrano chiles roughly chopped
  • 1/4 cup water pinch of salt and Mexican oregano

Instructions:

  1. Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes.
  2. Add the diced potatoes and cook until browned and crispy in most spots.
  3. I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
  4. Add the ground beef to that same skillet and heat to medium/high. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
  5. Add the garlic and onion, continue cooking for 2 to 3 minutes. Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth.
  6. Pour tomato mixture into picadillo. Let it come to a boil and taste for salt. Fold in the potatoes and stir until well combined.
  7. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes.
  8. Remove from heat.

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