Description
A hearty and flavorful Ground Beef with Potatoes recipe featuring crispy sautéed potatoes cooked with seasoned ground chuck and a spicy tomato-serrano chile sauce, simmered to perfection. This simple skillet dish offers a comforting combination of textures and bold flavors, perfect for a satisfying weeknight dinner served with tortillas or rice.
Ingredients
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
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 to prepare for cooking the potatoes.
- Cook potatoes: Add the diced potatoes to the hot skillet and cook until they are browned and crispy, covering the pan to allow the potatoes to steam and cook through evenly. Once done, drain them on paper towels to remove excess oil and set aside.
- Brown ground beef: In the same skillet, add the ground chuck and cook over medium-high heat. Season with salt, garlic powder, cumin, and pepper. Cook the beef until it is fully browned, about 8 to 10 minutes, breaking it apart as it cooks.
- Sauté aromatics: Add the minced garlic and diced onion to the skillet with the browned beef. Cook for 2 to 3 minutes until the onion is translucent and the mixture is fragrant.
- Blend sauce: In a blender, combine the Roma tomatoes, serrano chiles, water, a pinch of salt, and Mexican oregano. Blend until smooth, then pour the sauce into the skillet with the beef mixture and bring it to a boil.
- Simmer with potatoes: Stir in the cooked potatoes into the skillet. Reduce the heat and simmer the mixture for 7 to 10 minutes until the sauce thickens and coats the potatoes and beef well.
- Serve: Serve the ground beef and potatoes warm, ideally with warm tortillas or rice as a complement to the savory dish.
Notes
- Use russet potatoes for a fluffier texture or white potatoes for more firmness.
- Adjust serrano chiles quantity according to preferred spice level.
- Draining potatoes on paper towels helps keep them crispy.
- This dish pairs excellently with warm corn or flour tortillas or steamed rice.
- Leftovers can be refrigerated and reheated; the sauce may thicken further.
