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GROUND BEEF WITH POTATOES

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    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

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    How To Make Ground Beef with Potatoes

    Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots.

    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.

    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.

    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.

    Pour tomato mixture into picadillo. Let it come to a boil and taste for salt. Fold in the potatoes and stir until well combined.

    Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes .

    Remove from heat.

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