| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 3 Tbsp extra-virgin olive oil divided
- 1 lb 90% lean ground beef
- 2 tsp ground cumin
- 1/4 tsp ground pepper
- 1/4 tsp salt
- 1 medium yellow onion, chopped
- 1 yellow bell pepper diced into 1/2 inch cubes
- 1 poblano pepper diced into 1/2 inch cubes
- 2 cloves garlic minced
- 1 bunch lacinato kale stemmed and roughly chopped
- 2 plum tomatoes cored and diced (1/2 inch)
- 1 scallion thinly sliced crosswise (optional)
Ingredients
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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, until evenly browned, about 6 minutes. 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, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted, and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.
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