Ingredients
Meat & Veggies:
- 2 lbs ground beef
- 5 potatoes, peeled and diced
- ½ large onion, chopped
- 1 can corn, drained
- Handful of cilantro, roughly chopped
Sauces & Broth:
- ½ can El Pato (hot tomato sauce)
- ½ can regular tomato sauce
- 1 bottle beef broth (or enough to cover potatoes)
Seasoning:
- Cumin, to taste
- Garlic powder, to taste
- Salt, to taste
Instructions
Step 1: Cook the Ground Beef
In a large non-stick pan over medium-high heat, cook the ground beef until browned and fully cooked.
Drain excess grease.
Step 2: Build the Base
Return the beef to the pan. Stir in El Pato and regular tomato sauce. Mix to coat the beef.
Add the diced potatoes, corn, chopped onion, and beef broth—just enough to cover the potatoes.
Step 3: Season and Simmer
Add cumin, garlic powder, and salt to taste. Stir in a handful of chopped cilantro.
Cover the pan and simmer over medium-low heat for 15–20 minutes, or until the potatoes are tender and the broth is slightly thickened.
Step 4: Serve
Spoon into bowls and serve hot with a side of fluffy rice and warm tortillas.
Tips for Success
- Dice the potatoes evenly so they cook at the same rate.
- Use frozen corn if you don’t have canned.
- For a spicier version, add more El Pato or a diced jalapeño.
- Let it sit for 5 minutes before serving—flavors deepen as it rests.