What makes this recipe special is its versatility. You can keep it mild for family dinners or turn up the heat with extra chiles for a bold, spicy twist. It’s budget-friendly, easy to prepare, and even better the next day as the flavors continue to meld. Serve it with flour tortillas for the perfect combination — each bite wrapped in soft, warm bread that soaks up the sauce beautifully. Pair it with a side of Mexican rice or refried beans for a full meal, and you’ll have a comforting, authentic dish that’s sure to become a favorite in your kitchen.
Ingredients:
- 1 lb ground beef
- 3 medium potatoes, peeled and cubed
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 tomatoes, chopped (or 1 can diced tomatoes)
- 2 cloves garlic, minced
- 2 cups beef broth or water
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- Salt and pepper to taste
- 1 tbsp oil for sautéing
- Fresh cilantro for garnish
- Warm flour tortillas for serving
Instructions:
- Heat oil in a deep skillet or pot. Add onions, bell peppers, and garlic; cook until softened.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in chopped tomatoes, cumin, chili powder, oregano, salt, and pepper. Cook for 5 minutes.
- Add potatoes and beef broth. Stir, cover, and simmer for 25–30 minutes until potatoes are tender and sauce thickens.
- Adjust seasoning and garnish with fresh cilantro.
- Serve hot with warm flour tortillas for dipping or wrapping.