Description
This Ground Beef with Potatoes recipe is a flavorful, hearty dish combining crispy pan-fried potatoes with seasoned ground beef simmered in a spicy tomato and serrano chile sauce. Perfect for a comforting weeknight dinner, it blends classic spices and fresh ingredients for a satisfying meal that pairs beautifully with warm 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 and Seasoning
- 1 pound ground chuck
- 1 teaspoon salt (more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
Aromatics and Sauce
- 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 Mexican oregano
Instructions
- Heat olive oil: Warm the olive oil in a nonstick skillet over medium heat, preparing the pan for frying the potatoes.
- Cook potatoes: Add the diced potatoes to the skillet. Cook them until they are browned and crispy, covering the pan to allow the potatoes to steam as well. Once cooked, drain the potatoes on paper towels to remove excess oil and set aside.
- Brown ground beef: In the same skillet, add the ground chuck. Season it with salt, garlic powder, cumin, and pepper. Cook over medium-high heat until the beef is browned thoroughly, about 8-10 minutes.
- Sauté garlic and onion: Add the minced garlic and diced onion to the skillet with the beef. Cook for 2-3 minutes, stirring occasionally, until the mixture is fragrant and the onion begins to soften.
- Prepare and add sauce: In a blender, combine the chopped tomatoes, serrano chiles, water, salt, and Mexican oregano. Blend until smooth. Pour this sauce into the skillet with the beef mixture and bring it to a boil.
- Combine and simmer: Stir the cooked potatoes into the skillet. Reduce the heat and let the mixture simmer for 7-10 minutes, allowing the sauce to thicken and the flavors to meld together.
- Serve: Serve the ground beef and potatoes warm. This dish pairs well with tortillas or rice to complete your meal.
Notes
- Adjust the number of serrano chiles to control the spice level of the dish.
- Using a nonstick skillet helps prevent sticking and reduces the amount of oil needed to cook the potatoes.
- Peeling the potatoes makes the texture smoother, but keeping the skin on can add extra nutrients and texture.
- Leftovers keep well and can be reheated on the stovetop or in the microwave.
- For added flavor, garnish with fresh cilantro or a squeeze of lime juice before serving.
