A fast and easy, budget-friendly, hearty and delicious dish, this ground beef stew with jalapeño is a favorite in many Mexican households.
Begin by adding a tablespoon of olive oil to a dutch oven or large pot. Add in the ground beef, 1 teaspoon of salt and pepper.
Brown the meat and break it up as it cooks using a wooden spoon. Continue to cook until the meat is almost completely cooked through.
Add the onion and garlic. Cook until fragrant.
Next, add the tomato and jalapeño. Cook for another minute.
Add 6 cups of hot water and 2 teaspoons of chicken bouillon. For a healthier, Whole30 alternative use 3 cups of compliant chicken broth and 3 cups of hot water.
Taste for salt and adjust seasoning as necessary.
Dice two medium potatoes (or 1 large potato) into 1/2" pieces. Add to the stew and stir.
Bring to a simmer and let the stew simmer until the potatoes are fork tender, about 10-15 minutes.
Serve in a soup bowl with the broth. You can also serve it with less broth in a shallow bowl with a side of rice or beans.
*Instead of jalapeños, you can substitute 4-5 diced roasted green chiles (like Anaheim or Hatch). Green chiles add a whole other taste to the stew and is also great.