Ground Beef with Potatoes
A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment—until I made this dish. This easy Ground Beef and Potatoes recipe is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be: flavorful, hearty, and totally satisfying. Plus, it’s healthy enough for regular rotation on the weekly dinner menu!
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 ground cumin
- 1/2 teaspoon black 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
- Pinch of Mexican oregano
- Olive oil, for frying (about 1/8 to 1/4 cup)
Instructions
- Preheat 1/8 to 1/4 cup of olive oil in a nonstick skillet over medium heat.
- Add diced potatoes and cook until browned and crispy. Covering the pan helps steam them to cook through. Transfer to a paper towel-lined plate and set aside.
- In the same skillet, add ground beef and cook over medium-high heat. Season with salt, garlic powder, cumin, and pepper. Cook for 8–10 minutes, breaking it up as it browns.
- Stir in the minced garlic and diced onion; cook for an additional 2–3 minutes.
- In a blender, combine chopped tomatoes, serranos, water, a pinch of salt, and Mexican oregano. Blend until smooth.
- Pour the tomato mixture into the beef. Bring to a boil, taste for salt, then reduce to a low simmer.
- Fold in the cooked potatoes and simmer until the sauce thickens and reduces, about 7–10 minutes.
- Remove from heat and serve hot. Enjoy!
Serving Tips
This dish is fantastic served with warm tortillas, over white rice, or even tucked into a crusty roll for a savory sandwich. Add a fresh green salad or a side of sautéed veggies for a complete meal.
