Green Chile Ground Beef and Potatoes Recipe
This Green Chile Ground Beef and Potatoes recipe is a hearty, comforting, and flavorful one-pan meal inspired by classic Southwestern cooking. Made with seasoned ground beef, tender potatoes, and roasted Hatch green chiles simmered in a savory green sauce, this dish is perfect for busy weeknights, family dinners, or meal prep. It is filling, affordable, and packed with bold green chile flavor.
Why you will love this recipe
This recipe is rich, comforting, and satisfying
Perfect balance of meat, potatoes, and green chile flavor
Easy one-pan meal with simple ingredients
Great for feeding a crowd or large family
Leftovers reheat beautifully and taste even better the next day
Delicious served with warm flour tortillas
Ingredients
3 pounds ground beef
3 pounds potatoes, peeled and diced
1 can beef or chicken broth (14.5 ounces)
2 cups roasted and diced Hatch green chiles
2 cups green sauce or two 10-ounce cans green enchilada sauce
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
For Homemade Green Sauce
7 to 8 roasted Hatch green chiles, deseeded and blended
1/2 onion, diced
1 garlic clove, minced
1 cup chicken broth
1 teaspoon Mexican oregano
Pinch of cumin
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Heat a large skillet or pot over medium heat. Add the ground beef and season with salt and black pepper. Cook until fully browned, breaking it up as it cooks. Drain excess grease if needed.
Add the roasted diced green chiles and cook for a few minutes, stirring frequently to blend flavors.
Add the diced potatoes to the beef mixture and cook for several minutes, allowing the potatoes to lightly brown. Season with a little more salt, pepper, and garlic powder.
Pour in the broth, stir well, cover, and simmer over low to medium heat. Stir every few minutes to prevent sticking. The mixture may look low on liquid at first, but the potatoes will release moisture as they cook. Simmer until potatoes are fork-tender.
Once the potatoes are cooked, stir in the green sauce or green enchilada sauce and garlic powder. Simmer uncovered for about 10 more minutes until everything is well combined and flavorful.
Taste and adjust seasoning with salt and pepper as needed. Serve hot with warm flour tortillas.
For Homemade Green Sauce Instructions
Heat olive oil in a saucepan over medium heat. Add the diced onion and cook until softened. Add the minced garlic and cook for another minute.
Stir in the blended roasted green chiles, chicken broth, Mexican oregano, cumin, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer for a few minutes. Remove from heat and use as needed.
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