Beef and Potato Skillet with Lime and Cilantro
Ingredients
- 1 poundground beef
- 1½ poundrusset potatoes
- 1yellow onion
- 3 clovesgarlic
- 1lime
- ½ cup, lightly packedcilantro
- 2 tablespoonolive oil
- ½ teaspooncumin
- ·salt
- ·black pepper
- ½ cupchicken broth
Prep
- 01
Dice 1.5 pounds russet potatoes into 1/2-inch cubes.
- 02
Dice 1 yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop 1/2 cup cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until no pink remains, about 5 minutes. Season with salt and pepper. Transfer to a plate.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil. Add the diced potatoes and cook, stirring occasionally, until they begin to soften and brown at the edges, about 8 minutes.
- 03
Add the diced onion and cook for 2 minutes. Stir in the minced garlic and cumin, and cook for 1 minute until fragrant.
- 04
Return the beef to the skillet. Pour in the chicken broth and stir to combine. Reduce heat to medium, cover, and simmer for 5 minutes until potatoes are tender.
- 05
Remove from heat. Squeeze the lime juice over the skillet, then top with chopped cilantro. Taste and adjust salt and pepper as needed. Serve warm.
Spice Tips
For brightness and mild warmth, add a pinch of smoked paprika with the cumin. If you prefer heat, sprinkle in some red pepper flakes or a minced jalapeño alongside the garlic.
For extra body, stir in a dollop of sour cream at the end. Leftovers reheat well in a skillet over medium heat.