Sort ingredients
mrun55
QR Code
Listen
Pdf
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground beef, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon cayenne and ¼ teaspoon pepper; cook, stirring often to break up the meat, until evenly browned, about 4 minutes. Using a slotted spoon, transfer the beef to a medium heatproof bowl; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add diced potatoes; cook over medium-high heat, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. (Add 2 tablespoons water to the pan if the potatoes start to stick.) Transfer the potatoes to the bowl with the beef.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chopped onion and diced bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add minced garlic; cook, stirring often, until aromatic, about 1 minute. Add chopped kale and undrained tomatoes; cook, stirring often, until the kale is wilted and the tomatoes are heated through, about 2 minutes. Stir in the beef, potatoes and 1 tablespoon vinegar. Sprinkle with sliced scallion, if desired.