The Scoop
We hope this recipe shows up in your feed when the fridge looks a little empty, but you still refuse to call it a "nothing-for-dinner" kind of night.
That stubborn can of tomatoes that refuses to open the takeout app, the ground beef in your freezer, and some plain old potatoes all pull themselves together to create something way better than you could have imagined.
Luckily for us!
There’s no fuss. No fancy moves. Just a pot doing honest work, and turning basic ingredients into comfort with attitude.
Ingredients
- 1-1 1/2 pounds ground beef, can substitute ground turkey
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (16-ounce) package frozen mixed vegetables
- 6-8 potatoes, peeled and diced
- 1 small onion, diced
- 6 beef bouillon cubes
- 8 cups water
- 1 (4-ounce) can tomato paste, optional
- salt, to taste
- pepper, to taste
Directions
- In a large skillet or a soup pot over medium-high heat, add the ground beef and cook, while crumbling, until browned, about 5-7 minutes.
- Drain the grease from the skillet.
- Add the cooked ground beef, the diced tomatoes with chilies and their juices, the frozen vegetables, the potatoes, the onion, the bouillon cubes, the water, the tomato paste, the salt, and the pepper and bring to a low boil.
- Reduce the heat to low and simmer until the flavors meld together and the potatoes are very tender, about 1 hour.
- Taste for seasoning, adjusting with more of the salt and the pepper.
- Serve.
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