- 1 1/2 lb ground beef
- 1 tbsp Extra virgin olive oil
- 1 Small onion, diced
- 2 Baking potatoes, diced
- 2 Cloves garlic, minced
- 2 Large tomatoes, diced
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
- 1/2 tsp Ground cumin
- 1 tbsp Chile powder
- 1/2 tsp Dried Mexican oregano
- 1 Jalapeno, seeded and minced
- 1-2 cups beef Broth
Add the oil to a skillet and heat. Add the ground beef and cook until browned.
Add the onions and cook until translucent. Add the garlic and cook for a little. Add the salt and pepper along with the cumin, Chile powder and oregano. Combine and cook a few minutes.
Add the potatoes, tomatoes and beef stock. Bring to a boil, reduce the heat to a simmer, cover and cook until potatoes are soft and most of the liquid has absorbed. Check for seasoning and adjust.
Serve with rice and tortillas or use as a filling for tacos, burritos, etc.