Instructions:
Step 1: In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onions and garlic, and sauté for 2-3 minutes until fragrant.
Step 2: Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, pepper, cumin, chili powder, and paprika.
Step 3: Stir in the diced tomatoes, tomato sauce, and beef broth. Mix well.
Step 4: Add the diced potatoes and chopped bell peppers to the pot. Bring the mixture to a simmer.
Step 5: Cover and cook over low to medium heat for 20-25 minutes, or until the potatoes are tender and the flavors are well combined.
Step 6: Taste and adjust seasonings as needed. Serve hot with warm flour tortillas on the side.
Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
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