Ingredients:
- 1 lb. lean ground beef
- 2 large russet potatoes, peeled and diced into 1/2" cubes
- 1/2 cup onion, diced fine (1/4" or less)
- 1/2 cup green bell pepper, diced fine (1/4" or less)
- 2 garlic cloves finely minced
- 1 tsp of olive oil
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon ground cumin (comino)
- 2 large tomatoes, cored, peeled, diced small
Directions:
Heat a large skillet and, when hot, add the olive oil. Add the ground beef, crumbling as you put it in the skillet. Add the spices. When lightly browned, add the onions, bell pepper, garlic, and tomatoes. Cook for 10 minutes, stirring often, and then add the diced potatoes. Cover, reduce the heat to medium low and cook for about 15 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for 5 minutes. Remove from the heat.
Serving suggestions:
Serve on hot on a plate with a side of rice beans and warm corn or flour tortillas.