Ingredients
Scale
- 1 pound ground beef
- 2 large potatoes, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup canned diced tomatoes
- 1/2 cup green peas (frozen or fresh)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: chopped cilantro, sliced jalapeños, shredded cheese
Instructions
- Start by dicing the potatoes into small cubes for quicker cooking. Chop the onion and mince the garlic cloves. Have all your ingredients ready to streamline the cooking process.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until they are golden and tender. Remove and set aside.
- In the same skillet, add the remaining olive oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Season with salt, pepper, cumin, paprika, and chili powder.
- Return the cooked potatoes to the skillet, add the diced tomatoes and green peas. Stir well to combine all flavors. Let it simmer for 10 minutes, allowing the flavors to meld perfectly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth if necessary to retain moisture. For longer storage, this dish freezes well for up to 3 months. Always reheat thoroughly for safety and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg