Mexican · Dinner
Ground Beef and Potato Bowl
Ground beef simmered with potato, tomato, onion, garlic, and cumin in a skillet until tender, spooned over white rice and finished with cilantro, lime, and crumbled cotija cheese. A weeknight Mexican-style picadillo-inspired bowl balancing savory beef with bright citrus.
$4
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
612Calories
30.2gProtein
29.4gFat
54.1gCarbs
8.1gSugar
5.9gFiber
668mgSodium
93mgChol
10.2gSat Fat
1290mgPotassium
180mgCalcium
5.1mgIron
2.1mcgVitamin B12
24mgVitamin C
gluten-free
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Peel and dice the potato into 1/2-inch cubes; dice the onion; mince the garlic. Set all aside.
2
Sauté
Heat the vegetable oil in a skillet over medium heat; cook the onion for 3 minutes until translucent.
3
Bloom
Add the garlic, cumin, chili powder, and smoked paprika; cook for 30 seconds until fragrant.
4
Sear
Add the ground beef, breaking it up with a spatula; cook over medium-high heat for 5 minutes until no pink remains.
5
Simmer
Stir in the potato, crushed tomato, and beef stock; cover and simmer over medium-low heat for 15 minutes until potato is tender.
6
Plate
Spoon rice into a bowl, top with beef mixture, scatter cilantro and cotija over top, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground beef
- 11 oz311g potato
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup240g canned crushed tomato
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml beef stock
- 7 oz200g cooked white rice
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1 oz28g cotija cheese
- salt, to taste
- black pepper, to taste
