Description
A hearty, budget-friendly Mexican dinner combining ground beef and tender potatoes in a savory spiced sauce. This one-pot meal is quick to make, naturally gluten-free, and perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 lb ground beef (80/20 blend preferred)
- 2 medium potatoes (Russet or Yukon Gold), peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup unsweetened tomato sauce or crushed tomatoes
- 1/2 cup low-sodium chicken broth (or vegetable broth for vegetarian version)
- 1 tsp ground cumin
- 1 tsp mild to medium chili powder
- Salt and black pepper to taste
- Optional: 1/2 cup frozen peas or corn
Instructions
- Prep the vegetables by peeling and dicing the potatoes into 1/2-inch cubes, finely dicing the onion, and mincing the garlic.
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and no pink remains (about 8 minutes). Drain excess fat if necessary, leaving a little for flavor.
- Push the beef to the side of the pan. Add the diced onion to the empty space and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the cumin, chili powder, salt, and pepper over the beef and onions. Stir to combine and let the spices toast for about 30 seconds to release their oils.
- Add the diced potatoes to the pan. Pour in the tomato sauce and chicken broth. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.
- Remove the lid and taste the sauce. Adjust seasoning with more salt or pepper if needed. If adding optional peas or corn, stir them in now and cover for the final 2 minutes to heat through. Serve hot.
Notes
For best results, use firm, small-curd potatoes. Russets will break down slightly to thicken the sauce, while Yukon Golds hold their shape better. If the sauce is too thick, add a splash of broth; if too thin, simmer uncovered. This dish improves overnight as flavors meld. It can be made vegetarian by swapping beef for plant-based crumbles or lentils and using vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
Keywords: Mexican picadillo, ground beef recipe, potato dinner, one pot meal, healthy dinner, gluten-free, budget-friendly, weeknight dinner, comfort food