Ground Beef with Potatoes

 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.