Description
A hearty and flavorful Mexican-inspired dish featuring ground beef simmered with diced potatoes, onions, jalapeños, and a rich red chile sauce. This comforting skillet meal is perfect served with rice, warm tortillas, and your favorite toppings for a satisfying family dinner.
Ingredients
Units
Scale
Main Ingredients
- 2 teaspoons oil or cooking spray
- 1 lb ground beef (85/15)
- 1 cup yellow onion, chopped
- 1/4 cup chopped jalapeño or other green pepper of choice
- 1 tablespoon garlic, minced
- 2-3 tablespoons taco seasoning (homemade or store bought)
- 4 ounces red chile sauce (El Pinto brand recommended, substitute with enchilada sauce or tomato paste)
- 2 cups chicken broth
- 2 cups russet potatoes, 1/2 inch dice
- 1/2 teaspoon kosher or sea salt (adjust depending on saltiness of seasoning)
For Serving
- Hot cooked rice
- Mexican beans
- Warmed tortillas
- Favorite toppings (such as sour cream, cheese, cilantro, lime)
Instructions
- Heat the skillet: Preheat a large skillet over medium heat and add 2 teaspoons of oil or use cooking spray to coat the pan evenly.
- Cook the beef mixture: Add 1 pound of ground beef, 1 cup chopped yellow onion, ¼ cup chopped jalapeño, and 1 tablespoon minced garlic to the skillet. Cook, stirring occasionally, until the ground beef is no longer pink and the onions are softened. Drain any excess grease from the pan to reduce fat.
- Season and combine: Stir in 2 to 3 tablespoons of taco seasoning to the meat mixture until well incorporated, allowing the seasonings to coat the beef evenly for enhanced flavor.
- Add liquids and potatoes: Pour in 4 ounces of red chile sauce and 2 cups of chicken broth. Add 2 cups of diced russet potatoes and stir to combine. Taste and add up to ½ teaspoon kosher or sea salt depending on your taco seasoning’s saltiness.
- Simmer the mixture: Bring the skillet contents to a gentle boil, then reduce the heat to low. Cover or partially cover the skillet and let simmer for about 20 minutes until the potatoes are tender and the sauce has thickened to a stew-like consistency.
- Serve: Spoon the mixture over hot cooked rice, alongside warmed tortillas and Mexican beans. Top with your favorite garnishes such as cheese, sour cream, cilantro, or lime wedges for a complete meal.
Notes
- El Pinto red chile sauce is recommended for authentic flavor, made with sun-dried Hatch chiles from Albuquerque, New Mexico. It can be purchased online or at specialty stores.
- If red chile sauce is unavailable, substitute with red enchilada sauce or tomato paste to maintain a similar taste.
- Nutrition information excludes toppings and side dishes, so adjust accordingly if adding extras.
