Description
A flavorful and hearty Ground Beef with Potatoes recipe featuring tender diced potatoes cooked to a crispy finish, combined with seasoned ground chuck simmered in a spicy tomato and serrano chili sauce. This one-pan dish combines comforting textures and bold Mexican-inspired flavors, perfect for a satisfying family meal served with tortillas or rice.
Ingredients
Scale
Potatoes
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1/8 to 1/4 cup olive oil
Beef and Seasoning
- 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
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
Instructions
- Heat the Oil: Heat olive oil in a nonstick skillet over medium heat to prepare for cooking the potatoes.
- Cook Potatoes: Add diced potatoes to the skillet and cook until browned and crispy, covering the pan to allow the potatoes to steam and soften. Once cooked, drain them on paper towels and set aside to retain crispiness.
- Brown the Ground Beef: In the same skillet, add ground beef and cook over medium-high heat. Season with salt, garlic powder, cumin, and pepper. Cook the beef until it is browned evenly, approximately 8-10 minutes.
- Sauté Garlic and Onion: Add minced garlic and diced onion to the skillet with the beef, cooking for 2-3 minutes until they become fragrant and slightly translucent.
- Prepare and Add Sauce: Blend the Roma tomatoes, serrano chiles, water, pinch of salt, and Mexican oregano until smooth. Pour this spicy tomato sauce into the skillet and bring it to a boil to meld the flavors.
- Simmer Potatoes in Sauce: Stir the cooked potatoes back into the skillet. Reduce the heat and simmer the mixture for 7-10 minutes, allowing the sauce to thicken and the flavors to combine thoroughly.
- Serve: Serve the Ground Beef with Potatoes warm alongside tortillas or rice according to your preference for a complete meal.
Notes
- Adjust the number of serrano chiles according to your heat preference.
- For extra crispiness, drain the potatoes on paper towels before adding back to the sauce.
- This dish pairs well with warm corn or flour tortillas, or a side of fluffy white rice.
- Use ground chuck for the best flavor and juiciness, but lean ground beef can be substituted for a lower fat version.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
