Description
This hearty Ground Beef with Potatoes recipe combines crispy browned potatoes with savory seasoned ground chuck, simmered in a flavorful tomato and serrano chile sauce. Perfectly spiced with garlic, cumin, and Mexican oregano, this dish offers a comforting and easy-to-make meal ideal for family dinners. Serve it warm alongside tortillas or rice for a satisfying experience.
Ingredients
Scale
Potatoes
- 1 medium Russet potato or 2 white potatoes, peeled and diced
Ground Beef Mixture
- 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
Tomato Sauce
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- Pinch of salt
- Pinch of Mexican oregano
Other
- 1/8 to 1/4 cup olive oil
Instructions
- Heat the Oil: Heat the olive oil in a nonstick skillet over medium heat until shimmering to prepare for frying the potatoes.
- Cook Potatoes: Add the diced potatoes to the skillet and cook them until browned and crispy, covering the pan to allow the potatoes to steam and cook through. Once done, drain the potatoes on paper towels to remove excess oil and set aside.
- Brown the Ground Beef: In the same skillet, add the ground beef and cook over medium-high heat. Season with salt, garlic powder, cumin, and pepper, stirring occasionally until the beef is browned and cooked through, about 8 to 10 minutes.
- Sauté Aromatics: Add the minced garlic and diced onion to the skillet with the beef, cooking for an additional 2 to 3 minutes until the mixture is fragrant and the onions begin to soften.
- Prepare the Sauce: In a blender, combine the chopped Roma tomatoes, serrano chiles, water, a pinch of salt, and Mexican oregano. Blend until smooth. Pour this tomato sauce into the skillet with the ground beef mixture and bring it to a boil.
- Simmer with Potatoes: Stir the cooked potatoes back into the skillet. Reduce the heat and let everything simmer together for 7 to 10 minutes, allowing the sauce to thicken and flavors to meld.
- Serve: Serve the ground beef and potatoes warm, accompanied by tortillas or rice according to your preference for a complete meal.
Notes
- You can adjust the number of serrano chiles according to your preferred spice level.
- Use a nonstick skillet to prevent sticking and ensure even cooking of potatoes and beef.
- Draining potatoes on paper towels removes excess oil to keep the dish from becoming greasy.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- This recipe is versatile and can be paired with warm corn or flour tortillas, or served over a bed of steamed rice for a satisfying meal.
