Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup tomato sauce
  • 1/2 cup beef broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • Sliced jalapeños

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until it shimmers.
  2. Add the ground beef, breaking it into small crumbles with a spatula. Cook until the meat reaches a deep brown color and is no longer pink.
  3. Stir in the diced onions and cook for 3-4 minutes until translucent.
  4. Add the minced garlic and cook for 60 seconds until fragrant and golden.
  5. Toss in the cubed potatoes, stirring to coat them in the beef drippings.
  6. Pour in the diced tomatoes, tomato sauce, and beef broth.
  7. Stir in the cumin, oregano, smoked paprika, salt, and pepper.
  8. Bring the mixture to a gentle boil, then reduce heat to medium-low.
  9. Cover with a lid and simmer for 12-15 minutes, or until the potatoes are fork-tender but still hold their shape.
  10. Remove the lid and increase heat to medium for 2-3 minutes, stirring occasionally until the sauce reaches a glossy, thickened consistency.
  11. Garnish with chopped fresh cilantro, lime wedges, and sliced jalapeños before serving.