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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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With a green veggie, this makes a meal. You can also use this recipe to make Chiles Rellenos (stuffed peppers) Ingredients:
1 lb lean ground beef |
2 large russet potatoes, peeled and diced into 1/2 inch cubes |
4 ounces yellow onions, finely diced |
4 ounces green bell peppers, finely diced |
1 tablespoon fresh garlic, finely minced |
1 tablespoon olive oil |
1 teaspoon salt |
1 teaspoon coarse black pepper |
1 teaspoon cumin |
2 large tomatoes, cored, peeled, and cut into 1/2 inch pieces |
Directions:
1. Heat a large skillet and, when hot, add the olive oil.
2. Add the ground beef, crumbling as you put it in the skillet.
3. When lightly browned, add the onions, bell pepper, garlic, and all the spices.
4. Cook for 10 minutes, stirring often, and then add the diced potatoes.
5. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender.
6. Add the tomatoes, cover, and simmer for 5 minutes.
7. Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas.
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