Description
A flavorful and hearty Ground Beef with Potatoes recipe featuring crispy pan-fried potatoes combined with seasoned ground beef simmered in a spicy tomato and serrano chile sauce. This easy-to-make dish delivers a comforting and satisfying meal perfect for family dinners, served best 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
- Pinch of salt
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
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 Oil and Cook Potatoes: Heat olive oil in a nonstick skillet over medium heat. Add the diced potatoes and cook until they are browned and crispy, covering the pan briefly to steam them through. Once cooked, drain the potatoes on paper towels and set aside.
- Cook Ground Beef: In the same skillet, add the ground beef and cook over medium-high heat. Season with salt, garlic powder, cumin, and pepper. Cook until the beef is browned and fully cooked, about 8 to 10 minutes.
- Sauté Garlic and Onion: Add minced garlic and diced onion to the skillet with the ground beef. Cook for 2 to 3 minutes until fragrant and the onions begin to soften.
- Prepare and Add Sauce: Blend the Roma tomatoes, serrano chiles, water, salt, and Mexican oregano until smooth. Pour this tomato and chile sauce into the skillet with the beef mixture and bring it to a boil.
- Combine Potatoes and Simmer: Stir the cooked potatoes into the skillet. Reduce the heat and let the mixture simmer gently for 7 to 10 minutes or until the sauce thickens and flavors meld together.
- Serve: Serve the Ground Beef with Potatoes warm, ideally alongside tortillas or rice for a complete and satisfying meal.
Notes
- Adjust the amount of serrano chiles according to your preferred spice level.
- Using Russet potatoes will yield fluffier interior texture, while white potatoes hold shape better when diced.
- Covering the potatoes while cooking helps steam and cook them evenly while crisping.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
- For a lower-fat option, use lean ground beef or substitute with ground turkey.
