Ground Beef with Potatoes



°1 medium russet potato or 2 white potatoes, peeled and diced
°1 pound crushed chuck
°1 teaspoon more salt to taste
°1 teaspoon garlic powder
°1 teaspoon of cumin
°1/2 teaspoon of pepper
°1 minced garlic clove
°1 small white onion, diced
°2 Roma tomatoes, coarsely chop
°1 to 2 serrano peppers, coarsely chopped
°1/4 cup water, a pinch of salt and Mexican oregano

*How to make:

Heat 1/8 to 1/4 cup olive oil in a nonstick skillet over medium heat for a few minutes. Add diced potatoes and cook until brown and crisp in most places.
I like to cover the potatoes while they cook. The steam from it helps it cook a little faster inside. Transfer the potatoes to a plate lined with paper towel to drain and set aside.
Add the ground beef to the same skillet and heat over medium/high heat. Season the meat with 1 tsp salt, 1 tsp garlic powder, 1 tsp cumin and 1/2 tsp pepper. Bake 8 to 10 minutes, until golden brown.
Adding garlic and onion and continue cook for 2 to 3 minutes. Add tomatoes, serranos, 1/4 cup water, salt and oregano to blender and blend until smooth.
Pour the tomato mixture into the picadillo. Let boil and taste for salt. Add potatoes and stir until well blended.
Taste for seasoning and continue to cook over moderately high heat until the sauce boils and reduces, 7 to 10 minutes.
Remove from fire.

Enjoy !