You’d think I could have come up with a more creative name for this dish, but no. I kind of dropped the ball in that department. However, there’s a lot of flavor in there and in no way is it boring! If you can think of a better name to jazz it up, I’m open to suggestions. This was one of those dishes that came together when I had no plan and not a lot of ingredient options, but I wanted something spicy. It’s just good ol’ comfort food with a little kick that comes from the chipotle chile in adobo. I’ve made it several times now and luckily wrote my recipe down after I made it the first time. (Psst…This is another tasty addition for a Cinco de Mayo feast!)
Spicy Beef with Potatoes (until we can think of a better name!)
1 lb. ground beef (you can substitute ground turkey)
1 teaspoon cumin
3-4 tablespoons tomato paste
1 cup (+ more if needed) chicken broth
3 medium potatoes, peeled and cubed
salt & pepper, to taste
1 chipotle chile in adobo sauce, seeded and chopped (see note in instructions)
1 teaspoon dried cilantro (or 1 tablespoon chopped fresh cilantro added in at the end)
1 – 15oz. can cut green beans, or 15 oz. fresh or frozen green beans (see note in instructions)
1 tablespoon green onion, chopped
1. Brown ground beef (or ground turkey) over medium high heat in a deep skillet and season with salt and pepper. Drain off excess fat.
2. Add 1 teaspoon cumin and stir into the beef to combine.
3. Add 3-4 tablespoons of tomato paste (enough to coat the meat). I like to buy the tomato paste in the tube. Keeps for a long time in the fridge and you don’t waste any like you sometimes do with the little cans.
4. Add in the 1 cup of chicken broth* and the peeled and cubed potatoes. Season the potatoes with a little salt.
5. Add in the chopped up & seeded chile in adobo. You buy these in the international section of your grocery store and they come in a can, usually marked Chipotle Chiles in Adobo Sauce. They pack a good punch so you only need one. If you like a LOT of heat, you can add another one. Just don’t add the whole can! Take a little bit of the sauce with it when you add it to your beef mixture.
6. If you are using dried cilantro, add it in now. Wait until the end for fresh cilantro. If you are using fresh or frozen green beans, add them now. Stir everything to combine well.
7. Cover and simmer over low to medium heat until the potatoes are tender and mixture has thickened up. If you are using canned green beans, add them about halfway through the cooking time. (I really don’t care for canned veggies but for some reason canned green beans taste good to me in soups and stews like this. Don’t judge. I usually keep a can on hand for times when I throw stuff together…)
*Stir occasionally throughout cooking time and add in little splashes of chicken broth as needed. You don’t want the mixture to dry out and the potatoes need moisture to cook. However, you don’t want it to be runny when it’s finished.
8. When it’s ready, add the chopped green onions and fresh cilantro.