Ingredients
Method
- Heat 2 tablespoons oil in a large frying pan over medium heat. Add 1 diced onion and 2 chopped carrots and season generously with salt. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add 3 cloves minced garlic and cook a minute more.
- Add 1 pound ground beef and 1 tablespoon taco seasoning and season again with salt. stir into onion mixture, breaking up the beef with the back of the spoon. Cook until most of the beef is browned, about 5 more minutes.
- Add 1 large diced potatoe and 3/4 cup beef broth or water, cover (a baking sheet works well here if you don't have a big enough lid) and reduce heat to low. Cook until potatoes are tender, about 10 minutes. Taste and season with more salt if needed.
- Serve with warm tortillas or tostadas, sliced jalapeños and scallions, and some lime wedges for squeezing.
For the Taco Seasoning
- Mix all the ingredients together. Store at room temperature in a sealed jar for up to 3 months.
Nutrition
Notes
- The Potato Cut: Dice your potatoes into small, uniform cubes (about 1/2-inch). This ensures they cook through in the 10-minute window without becoming mushy or leaving the centers crunchy.
- The "Acid" Kick: Always serve with lime wedges. The acidity cuts through the richness of the beef and makes the earthy cumin in the taco seasoning pop.
- Reheating: If the potatoes have soaked up all the liquid in the fridge, add a splash of water or broth before microwaving to keep the beef moist.
- Tomato Base: For a "saucier" version, replace 1/4 cup of the beef broth with 1/4 cup of tomato sauce or one finely diced Roma tomato.