Mexican pan with minced meat and potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• 500 g minced beef
• 1 small onion(s)
• 3 cloves garlic
• 1 tsp salt
• ½ tsp pepper
• 1 tsp, heaped paprika powder, sweet
• ½ tsp cayenne pepper
• ½ tsp cumin
• ¼ tsp cinnamon
• 3 bell peppers
• 1 can of corn
• 3 spring onions
• 2 small tomatoes
• possibly sour cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simply

Peel the potatoes, cut them into small cubes, and boil them in salted water until just tender, then drain. Then fry them briefly in a little oil. The potatoes don’t need to brown yet; it’s enough if they’re completely coated with oil so they don’t get too mushy. Set the potatoes aside. Fry the minced meat in oil, stirring, until it browns. If any water starts to run out of the meat, don’t drain it; let it evaporate. This will be important for the flavor later. Finely dice the onions, press the garlic, and add both to the pan and cook until translucent. Season with the spices mentioned above. Note: The quantities given are guidelines; experiment for yourself to see how spicy you like it! Let everything sizzle a bit. By the way, I never reduced the temperature of the pan. Whether this works for you depends on your stove. Just keep an eye on the pan and sniff to see if the spices are changing their aroma. If they do, lower the temperature! In the meantime, drain the corn, clean and dice the bell peppers, and cut the spring onions into rings or bite-sized pieces. Add everything to the pan with the mince. Then roughly dice the tomatoes and add them to the pan. Sauté everything for about 10 minutes. Then add the diced potatoes and fry for another 5 minutes. Finally, when everything is nice and hot, season again with the spices mentioned above. The potatoes absorb quite a bit of flavor, so don’t be too stingy! At the table, we like to add a dollop of sour cream or sour cream. A green salad also goes well with this. This is certainly quite a lot for four people, but for us it’s the perfect amount.