Mr. Consumer works in IT for a company that does business worldwide so it’s not unheard of for him to get calls at 2am from the other side of the world where it is 2pm. There have even been 4am telephone conference meetings. Fortunately, he is able to sleep pretty much any time so he can adjust his sleep schedule fairly easily to accommodate these calls.
In a rare occurrence, he actually had to go into the office for a big event that was starting at 10pm so he worked a partial day, came home slept, woke up for dinner then went in to the office to get ready for it. I had something else planned for dinner but realized I had a pound of ground beef in the fridge that I really needed to use. I also had a red bell pepper and a couple of jalapenos. I thought about doing tacos but we did not have salsa, tomatoes or lettuce.
Since I had some potatoes in the pantry, the rest of the meal just sort of fell into place. Potatoes, ground beef, red pepper, jalapenos, and corn mixed with chili powder, garlic powder, salt, pepper and chipotle chile powder for a little kick. I was going to serve this concoction in bowls with cheese and sour cream but Mr. O had the great idea of still eating them as tacos.
What’s a few extra carbs between friends?
I was additionally happy because I was able to make this in less than 30 minutes so Mr. C was able to sleep as late as he could and still have time to eat before he left. Since we had no idea how late he would potentially have to stay at work for the overnight event, I was glad I was able to send him off to work with a full belly.
I didn’t use the tortillas when I ate the leftovers and I didn’t really miss them. I just added a bit of sour cream to the dish and nommed away happily. If Mr. Onion-hater wouldn’t have been home, these would have had onion. Like onion? Please use them and don’t let me know what I was missing, okay?
- 3 medium russet potatoes, 1/2″ dice
- 1 lb ground beef
- 15 oz can no-salt-added diced tomatoes in juice (do not drain)
- 2 Tbsp chili powder
- 1 Tbsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp chipotle chile powder
- 1 red bell pepper, seeded, deveined, diced
- 2 jalapeno peppers, seed, deveined, diced
- 1 Tbsp olive oil
- 11oz can corn, drained
- 18-20 8″ flour tortillas
- Shredded cheddar cheese
- Sour cream
- Fill a large saucepan with water and heat until boiling. Add the potatoes and cook about 10 minutes or until cooked through. Drain.
- Meanwhile, in a large nonstick skillet, cook the ground beef over medium-high heat, stirring often, until browned and crumbled, 5-7 minutes. Stir in the can of tomatoes, chili powder, garlic powder, salt, pepper, and chipotle chile powder. Stir in the red bell pepper and jalapeno. Cook 3-5 minutes until heated through. Remove to a bowl and cover to keep warm.
- In the same pan, add the olive oil and let warm for about 1 minute. Add the potatoes and stir to coat. Cook, stirring occasionally, until lightly browned, about 10 minutes.
- Stir the meat mixture and corn in with the potatoes and heat 2-3 minutes until everything is heated through.
- Serve on tortillas with cheese and sour cream.