Ingredients
Scale
- 1 pound ground beef (preferably lean)
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes (with juices)
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional, for serving)
Instructions
- Wash and dice the potatoes, chop the onion, and mince the garlic.
- Heat olive oil in a large skillet over medium heat, add ground beef, and cook until browned.
- Add chopped onion and minced garlic; sauté until onion is translucent.
- Add diced potatoes, chili powder, cumin, smoked paprika, salt, and pepper; stir to combine.
- Pour in diced tomatoes and beef broth; stir to ensure potatoes are submerged.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
- Taste and adjust seasoning; garnish with fresh cilantro and shredded cheese if desired.
Notes
- Feel free to customize the spices to your taste.
- This dish can be served with tortillas or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg