Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 medium Yukon Gold potatoes, peeled and diced into ½ inch cubes
  • 2 medium carrots, peeled and diced into ¼ inch rounds
  • 1 cup roasted Hatch chiles, chopped
  • 1 cup beef broth, low sodium
  • 8 oz tomato sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the vegetable oil over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until the meat is no longer pink and has developed a mahogany-colored crust. Drain excess fat, leaving about one tablespoon.
  2. Stir in the diced onion and carrots. Sauté for 4-5 minutes until the onions are translucent and the carrots begin to soften.
  3. Add the minced garlic, cumin, and oregano. Stir constantly for 60 seconds until aromatic.
  4. Fold in the diced potatoes and chopped Hatch chiles.
  5. Pour in the tomato sauce and beef broth, stirring to scrape up the browned bits (fond) from the bottom of the pan.
  6. Lower the heat to medium-low, cover with a lid, and simmer for 15-20 minutes until the potatoes are tender but still hold their shape.
  7. Remove the lid and increase heat slightly for 2-3 minutes to thicken the sauce to a velvety consistency.
  8. Stir in the lime juice and season with salt and pepper.