Ingredients
- 3 Tbsp extra-virgin olive oil divided
- 1 lb 90% lean ground beef
- 2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp ground pepper
- 3 medium Yukon Gold potatoes diced into ½-inch cubes
- 1 medium yellow onion chopped
- 1 yellow bell pepper diced into ½-inch pieces
- 1 poblano pepper diced into ½-inch pieces
- 2 cloves garlic minced
- 1 bunch lacinato kale stemmed and roughly chopped
- 2 plum tomatoes cored and diced into ½-pieces
- 1 scallion thinly sliced crosswise
Instructions
- Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat. Continue for about 6 minutes or until evenly browned. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally. Continue for about 20 minutes or until potatoes begin to caramelize and become tender. Transfer the potatoes to the plate with the beef.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell and poblano peppers, and cook about 6 minutes or until tender while stirring occasionally. Add garlic and continue cooking and frequently stirring for 1 minute or until aromatic. Add kale and tomatoes. conintue cooking about 3 minutes or until the kale is wilted and the tomatoes are heated through. Stir in the beef and potatoes. Sprinkle with scallions if desired.
- Refrigerate leftovers in an airtight container for up to 3 days.
