Ingredients:
One medium russet potato or two chopped and peeled white potatoes
1 pound ground chuck
1 teaspoon salt, plus 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
Instructions:
Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat for a few minutes. Add the diced potatoes and cook until they are browned and crispy in most spots. It’s recommended to cover the potatoes while they cook to create steam and help them cook faster from the inside. Transfer the cooked potatoes to a plate lined with paper towels to drain, and set them aside.
In the same skillet, add the ground beef and cook over medium-high heat. Season the beef with 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of cumin, and 1/2 teaspoon of pepper. Cook for about 8 to 10 minutes, or until the beef is nicely browned.
Add the minced garlic and diced onion to the skillet and continue cooking for an additional 2 to 3 minutes.
Blend together the tomatoes, Mexican oregano, 1/4 cup water, and serrano chiles in a blender.
. Blend until smooth.
Pour the tomato mixture into the skillet with the ground beef. When it reaches a boil, check for salt.
. Fold in the cooked potatoes and stir until well combined.
Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, typically for about 7 to 10 minutes.
Remove the skillet from heat.
Enjoy your delicious Ground Beef with Potatoes!