I can not wait! On to the recipe!
- 1 lb ground beef
- 4-6 small-medium sized white potatoes, about 6 cups peeled and thinly sliced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup onion
- 1/2 cup rough chopped frozen green pepper, fresh is fine, I had frozen on hand and I used that
- 1 (4 oz) can of La Preferida mild green roasted chilis (found in the ethnic food isle or a Mexican grocery..MUST have! I love these lil things.)
- 1 tablespoon tomato paste
- 1 1/2 teaspoon minced garlic
- 1/4 teaspoon chili powder, plus more for sprinkling (we'll get to that later)
- 1/8 teaspoon sugar
- 1/8 teaspoon black pepper, plus more for later
- 1/4 teaspoon kosher salt, plus more for later
- juice from 1/2 juicy lime (roll around under your palm a bit before cutting)
- 2 cups grated colby-jack cheese
- sour cream, sliced lime, and a few sliced green onions for garnish
- optional: add 1 tablespoon, or one small chipotle pepper in adobe sauce (found in small cans in the ethnic isle or Mexican grocer. They add amazing depth and heat to dishes)
Heat a large, cast iron skillet over med-high heat, and spread a bit of canola oil around in the pan, maybe 1 tablespoon. When the pan is hot, add the ground beef, season with about 1/4 teaspoon kosher salt, or one healthy sprinkle around the beef, about 1/4 teaspoon of chili powder, and a dusting of cumin, cayenne and black pepper.
When beef is browning on one side, add onions, green chilies, garlic, and green bell peppers, with a small sprinkle of kosher salt and a dash of chili powder.
Add the tomato paste and can of diced, undrained tomatoes and stir. Give a sprinkle of kosher salt, black pepper, sugar, and chili powder, stir until well combined and turn heat down to medium.
Now is a good time to taste test and see if you want to add a bit more of anything. Maybe a bit more cumin or cayenne. Just don't add too much salt to the meat mixture as you'll be adding some to the potatoes too so they aren't bland.
When you have all the potatoes in, cook and stir occasionally for about 5 minutes or so while you do a bit of clean up and get the lime and cheese ready.
Then press down around the potatoes gently and cover the pan with foil.
Put in preheated 350 degree oven for about 20-30 minutes. It'll vary depending on potato thickness and ovens.
After you take it out of the oven, let stand for 5 minutes.
Serve with sour cream, green onions, taco sauce and lime for garnish! YUMM!