Serve this slimmed-down Latin classic over 1 cup brown rice or with whole wheat tortillas.
1 tbsp. olive oil
1 lb. lean ground beef
1/2 cup yellow onion, finely diced
1/2 cup green bell pepper, finely diced
1 tbsp.minced garlic
1 tsp. salt
1 tsp. coarsely ground black pepper
1 tsp. ground cumin
2 large baking potatoes, peeled and diced
2 large tomatoes, peeled, seeded, and cut into 1/2-inch pieces
1. Heat a large skillet over medium heat, then add oil. Add beef and cook until lightly browned. Add onion, bell pepper, garlic, salt, black pepper and cumin, and cook, stirring often, for 10 minutes.
2. Add potatoes, cover, reduce heat to medium-low, and cook about 40 minutes. Add tomatoes, re-cover, and simmer 5 more minutes.