potatoes, cut in 3/4-inch cubes
garlic cloves, chopped
canned diced tomatoes with juice
chipotle chiles in adobo, chopped
sliced black olives
finely chopped cilantro
green onions (including tops), chopped
This simple and hearty skillet dinner is a quick alternative to the usual tacos and burritos.
- Place the potatoes in a medium saucepan with cold water to cover. Bring to a boil and boil for 10 minutes. Drain and set aside.
- In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the potatoes and a pinch of salt. Cook, turning occasionally, 10 minutes or until golden and crisp. Remove the potatoes from the skillet with a slotted spoon and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the beef and onion. Cook until the onion is translucent and the beef is no longer pink, about 5 minutes, breaking up the meat with a spoon. Add the garlic and cumin and sauté 1 minute more. Stir in the tomatoes, chipotles, 1/4 teaspoon kosher salt, and 1/3 cup water. Simmer briskly for 5 minutes. Add the potatoes and heat through. Serve topped with black olives, cilantro, green onions, guacamole, a sprinkle of cheese, and sour cream.
Recipe by Tara Tuckwiller