Mexican Goulash (Beef & Potato Stew)

Instructions:

1. Heat the cooking oil in a large pot or deep skillet over medium heat.
2. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if necessary.
3. Stir in the chopped onion and bell pepper. Cook for 3 to 4 minutes, until softened.
4. Add the diced potatoes, diced tomatoes, tomato sauce, and beef broth. Stir to combine.
5. Season with chili powder, cumin, paprika, garlic powder, salt, and black pepper.
6. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until the potatoes are fork-tender and the broth has thickened slightly.
7. Taste and adjust seasoning as needed. Serve hot.

Variations :

• Add corn or peas for extra texture and color.
• Substitute ground turkey for a lighter version.
• Increase the spice level with fresh jalapeños, serranos, or a pinch of cayenne pepper.

Tips :

• Cut the potatoes into evenly sized pieces to ensure uniform cooking.
• For a thicker stew, mash a few potato cubes against the side of the pot and stir back in.
• This dish tastes even better the next day as the flavors continue to develop.