Winter farmer's market inspiration. Yum, meat and potatoes. This dish is both family and budget friendly. I added my own spin to this traditional Mexican dish by incorporating white and sweet potatoes. It's hearty, super-de-ultra flavorful and easy to make. Not to mention, there's a slew of serving options.
Ingredients
2 tbsp oil
1 to 2 pounds ground beef
3 potatoes peeled and chopped
1 sweet potato peeled and chopped
1 onion chopped
2 serrano or jalapeno peppers finely diced (use more or less depending on desired heat)
1 green bell pepper or poblano chopped
3 garlic cloves minced
2 tsp salt
1/2 tsp black pepper
2 tsp cumin
2 tsp oregano
3 roma tomatoes chopped
2/3 cup beef broth or water
In a large skillet heat oil over medium heat. Add ground beef to pan and break it up. After cooking for 5 minutes add potatoes through oregano. Cook for about 7 minutes. Stir in tomatoes and broth. Turn heat down to medium low, cover and simmer for about 10 minutes or until potatoes are tender.
Serve with rice, warm tortillas, make burritos, or flautas. Hell, you can even use it to stuff bell peppers or squash. The skies the limit. Enjoy!
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