Mexican Beef and Potatoes

Step 1

Cook enough rice to have 2 cups of cooked rice. 1 cup of dry rice will yield about 2-3 cups of cooked rice depending on what kind you use.

Step 2

Wash and cut your potatoes, green onions, lime, and jalapeño.

Step 3

Cut the potatoes into a large dice, the green onions into slices separating the whites from the greens. Cut the lime into wedges and jalapeño into thin slices.

Step 4

I used the air fryer to cook the potatoes for speed purposes. You can use your oven if needed. Preheat the air fryer to 400°F or your oven to 425°F. Add the potatoes to the air fryer basket and cook for 8-12 minutes or until they have properly browned.

Step 5

If you use the oven, you'll need to toss the potatoes in a bit of oil and spread on a sheet pan. Roast for 8-10 minutes, then flip and return to the oven for an additional 5-7 minutes.

Step 6

In a large skillet over medium high heat, add a bit of oil and begin to brown the ground beef.

Step 7

Once the beef is about 90% of the way cooked, make room in the center of the skillet and add in the whites of the green onions and the shredded cabbage. Season lightly with salt.

Step 8

After the cabbage has cooked down a bit, add in the canned petite diced tomatoes. Stir to incorporate. Once the potatoes have finished cooking you can add them to the pan as well.

Step 9

Add two cups of rice as well as the garlic powder, cumin, and chili powder. Stir everything together to incorporate and adjust seasonings to taste.

Step 10

This recipe makes 5 servings. Divide your ingredients evenly into your 5 containers and top with cotija cheese, jalapeño slices, and a lime wedge.