Q1: Can I make ground beef with potatoes ahead of time?

Yes, you can cook the beef and sauce in advance and store them separately from the potatoes to keep the potatoes crispy. Combine just before reheating for the best texture.

Q2: How do I reduce the spiciness of the sauce?

Use only one serrano chile or substitute it with a milder pepper like jalapeño. Removing the seeds and ribs also helps cut down on heat.

Q3: What type of potatoes work best for this recipe?

Russet potatoes are great for a fluffy interior, but you can also use Yukon Gold or red potatoes if you prefer a firmer bite and buttery flavor.

Ground Beef with Potatoes

Description

A quick and comforting one-pan meal featuring Ground Beef with Potatoes, and a spicy tomato-serrano sauce, perfect for beginner cooks.

Ingredients

Scale

1 medium Russet potato or 2 white potatoes, peeled and diced
1 pound ground chuck
1/2 teaspoon pepper
1 teaspoon salt (more to taste)
1 teaspoon garlic powder
2 large Roma tomatoes, roughly chopped
1 teaspoon cumin
1 clove garlic, minced
1/4 cup water
1 small white onion, diced
1 to 2 serrano chiles, roughly chopped
Pinch of Mexican oregano
1/8 to 1/4 cup olive oil

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Instructions

Heat olive oil in a nonstick skillet over medium heat. Add diced potatoes and cook until browned and crispy. Cover while cooking to steam the insides. Transfer to a plate with paper towels.
In the same skillet over medium-high heat, cook ground beef with salt, pepper, cumin, and garlic powder for 8–10 minutes until fully browned.
Stir in diced onion and minced garlic. Cook for another 2–3 minutes until fragrant.
In a blender, combine tomatoes, serrano chiles, water, salt, and oregano. Blend until smooth, then pour the sauce into the skillet and bring to a boil. Adjust salt if needed.
Add cooked potatoes back into the skillet, stir gently, and simmer for 7–10 minutes to let the flavors meld and the sauce thicken.
Remove from heat and let rest for a few minutes before serving.

Notes

To reduce spiciness, use one serrano or swap with a milder pepper like jalapeño.
Prep all ingredients before starting to cook for a smoother workflow.
Use Yukon Gold or red potatoes for firmer texture if desired.
Can be frozen, but potatoes may soften slightly when reheated.
Substitute ground beef with turkey, lentils, or plant-based crumbles for variation.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 3g
Sodium: 580mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 25g
Fiber: 3g
Protein: 21g
Cholesterol: 70mg