Description

This yummy, economical Tex-Mex dish can be served in quesadillas, tacos, empanadas, tortillas, and even with rice.

Ingredients

• 1 lb. ground beef
• oil, for frying
• 1/2 onion, diced
• 1/2 green bell pepper, diced very small
• 2 T. minced garlic
• 1 medium russet potato, diced
• 10.5 oz. can Ro-tel diced tomatoes and chilies, not drained
• 8 oz. can tomato sauce
• salt and pepper, to taste
• 2 T. taco seasoning, homemade or store bought
• 1 t. cumin
• 1 c. diced tomatoes
• chopped cilantro or green onions, for garnish

Steps

1. Add oil to a skillet over medium heat; add ground beef; break up meat; cook until it is no longer pink, stirring occasionally.
2. Add onion and bell pepper to skillet; stir until onions are softened; add potatoes that have been chopped to about the same size as the onion.
3. Add diced tomatoes and chiles with its liquid, tomato sauce, taco seasoning, cumin, salt and pepper; stir.