Red Chile Potatoes with Ground Beef & Vegetable Medley
This Red Chile Potatoes with Ground Beef & Vegetable Medley is a comforting, home-cooked meal packed with bold flavors and wholesome ingredients. The tender potatoes absorb the rich red chile sauce, while the savory ground beef adds heartiness.
Paired with buttery corn and green beans, plus a crisp and refreshing cucumber-orange bell pepper salad, this dish offers the perfect balance of warmth and freshness.
Served with warm tortillas, it’s a delicious and satisfying meal that brings comfort to every bite.
Why You’ll Love This Recipe:
People will love this Red Chile Potatoes with Ground Beef & Vegetable Medley because it’s a perfect combination of bold flavors, comforting textures, and fresh elements.
The hearty potatoes soak up the rich red chile sauce, creating a deliciously smoky and slightly spicy taste.
The ground beef adds protein and depth, while the buttery corn and green beans bring a touch of sweetness.
The crisp cucumber and orange bell pepper salad provide a refreshing contrast, making every bite balanced and satisfying.
Plus, serving it with warm tortillas makes it even more comforting and perfect for scooping up every last bite!
Key Ingredients:
Red Chile Sauce – Adds a deep, smoky, and slightly spicy flavor that coats the potatoes beautifully.
Russet Potatoes – Soaks up the bold chile sauce, making them soft and flavorful.
Ground Beef – Provides a hearty, savory element that complements the spicy potatoes.
Corn & Green Beans – Cooked in butter with diced onions and chile for a touch of sweetness and texture.
Cucumber & Orange Bell Pepper – A fresh, crisp salad that balances the richness of the dish.
Fresh Tortillas – Perfect for scooping up every bite and completing the meal.
Red Chile Potatoes with Ground Beef & Vegetable Medley
A hearty and flavorful meal served with a refreshing cucumber-orange bell pepper salad and warm tortillas.
Ingredients:
For the Red Chile Potatoes with Ground Beef:
1 lb ground beef
4 medium red potatoes, diced
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup red chile sauce (or to taste)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 cup beef broth or water
For the Corn & Green Bean Mix:
1 cup corn kernels (fresh, frozen, or canned)
1 cup green beans, chopped
2 tbsp butter
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
For the Cucumber & Orange Bell Pepper Salad:
1 cucumber, diced
1 orange bell pepper, diced
2 tbsp lime juice
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
To Serve:
Warm fresh tortillas
Instructions:
Prepare the Red Chile Potatoes & Ground Beef:
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add diced onions and garlic, cooking until softened.
Stir in diced potatoes, red chile sauce, salt, pepper, and cumin.
Pour in the beef broth, cover, and let simmer for 15-20 minutes or until potatoes are tender.
Cook the Corn & Green Beans:
In a separate pan, melt butter over medium heat.
Add corn, green beans, salt, black pepper, and garlic powder.
Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
Make the Cucumber & Orange Bell Pepper Salad:
In a bowl, combine diced cucumber and orange bell pepper.
Drizzle with lime juice and olive oil. Season with salt and black pepper. Toss to combine.
Serve:
Plate the red chile potatoes with ground beef alongside the corn & green bean mix.
Serve with the fresh cucumber and orange bell pepper salad.
Enjoy with warm tortillas on the side!
Notes:
Adjusting Spice Level – You can control the heat by using mild or hot red chile powder, or even adding a few dashes of smoked paprika for depth without extra heat.
Tortilla Pairing – Serve with warm, fresh tortillas to scoop up the saucy potatoes and beef. Corn or flour tortillas both work well.
Veggie Swap – Feel free to swap green beans and corn for zucchini, bell peppers, or carrots based on your preference.
Red Chile Sauce Tip – If using homemade red chile sauce, let it simmer for a few minutes with the beef and potatoes to deepen the flavor.
Make It a One-Pan Dish – Cook the ground beef first, then add potatoes and chile sauce directly to the same pan for easy cleanup and better flavor absorption.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~450 kcal | Protein: ~25g | Carbohydrates: ~40g | Fat: ~22g | Saturated Fat: ~8g |
Fiber: ~6g | Sugars: ~7g | Sodium: ~700mg
Frequently Asked Questions:
Can I use a different type of meat instead of ground beef?
Yes! You can substitute ground beef with ground turkey, chicken, or even chorizo for a spicier flavor.
If you prefer a vegetarian option, try using crumbled tofu or lentils.
What type of red chile should I use?
You can use red chile powder, dried red chile pods (blended into a sauce), or even canned red chile sauce.
Hatch red chile powder or New Mexico chile powder will give the best depth of flavor.
Can I make this dish ahead of time?
Yes! This dish stores well in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a little water or broth if needed to prevent drying out.
What’s the best way to serve this meal?
It pairs perfectly with fresh tortillas, but you can also serve it over rice or with a side of cornbread.
Adding a dollop of sour cream or queso fresco on top enhances the flavors.
Can I add more vegetables to this recipe?
Absolutely! You can add diced tomatoes, zucchini, carrots, or spinach to enhance the nutrition and flavor profile.
The dish is very flexible based on your preferences.
How do I ensure my potatoes cook evenly?
To ensure even cooking, dice the potatoes into uniform-sized pieces and sauté them until they start to soften before adding the red chile and ground beef.
You can also parboil them for a few minutes to speed up the cooking process.
How can I make the red chile sauce richer in flavor?
For a deeper flavor, toast dried red chile pods before blending them into a sauce.
You can also add a bit of cumin, oregano, or a splash of beef broth to enhance the taste.
Should I drain the fat from the ground beef?
If using lean ground beef (90/10), you may not need to drain it.
However, if using fattier beef (80/20 or lower), drain excess grease after browning the meat to avoid an overly oily dish.
Can I use frozen corn and green beans instead of fresh?
Yes! Frozen vegetables work well in this recipe. Just add them directly to the pan without thawing, and let them cook through with the rest of the ingredients.
How do I make this dish spicier or milder?
To increase spice, add extra serrano or jalapeño peppers, use a spicier variety of red chile, or mix in cayenne pepper.
To make it milder, reduce the amount of red chile and use a sweeter bell pepper variety instead of spicy chiles.