Mexican Beef and Potatoes

• servings: 5 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 cups cooked rice

2 lbs ground beef (90/10)

1 can petite diced tomatoes

1 tbsp oil

1 bunch green onions

2 medium russet potatoes

8 oz shredded cabbage (or coleslaw mix)

1 lime

1 medium jalapeño pepper (optional)

2 tsp cumin

1 tbsp chili powder

2 tsp garlic powder

5 tbsp cotija cheese

Directions

For the Rice

Cook rice

Cook enough rice to have 2 cups of cooked rice. 1 cup of dry rice will yield about 2-3 cups of cooked rice depending on what kind you use.

For the Beef & Potatoes

Wash vegetables

Wash and cut your potatoes, green onions, lime, and jalapeño.

Cut Vegetables

Cut the potatoes into a large dice, the green onions into slices separating the whites from the greens. Cut the lime into wedges and jalapeño into thin slices.

Cook potatoes

I used the air fryer to cook the potatoes for speed purposes. You can use your oven if needed. Preheat the air fryer to 400°F or your oven to 425°F. Add the potatoes to the air fryer basket and cook for 8-12 minutes or until they have properly browned.

Cook potatoes in oven

If you use the oven, you'll need to toss the potatoes in a bit of oil and spread on a sheet pan. Roast for 8-10 minutes, then flip and return to the oven for an additional 5-7 minutes.

Cook beef

In a large skillet over medium high heat, add a bit of oil and begin to brown the ground beef.

Add vegetables

Once the beef is about 90% of the way cooked, make room in the center of the skillet and add in the whites of the green onions and the shredded cabbage. Season lightly with salt.

Add tomatoes

After the cabbage has cooked down a bit, add in the canned petite diced tomatoes. Stir to incorporate. Once the potatoes have finished cooking you can add them to the pan as well.

Season

Add two cups of rice as well as the garlic powder, cumin, and chili powder. Stir everything together to incorporate and adjust seasonings to taste.

Plating

Plate

This recipe makes 5 servings. Divide your ingredients evenly into your 5 containers and top with cotija cheese, jalapeño slices, and a lime wedge.

Nutrition

• Calories: 544 kcal
• Total Fat: 25 g
• Total Carbohydrate: 39 g
• Protein: 42 g