Happy Sunday! Introducing: Cowboy’s Meal. A hodge podge meal made up of the most satisfying ingredients with a delicious Tex-Mex vibe.
Alright, here’s a story for ya. On the very last day of 2017 my mama took little Pepper for Eric and I to spend a night together without a toddler. The downside of that? The temps were in the negatives and it was just all around unpleasant. We had dinner plans out, but instead opted to rent a bunch of movies, make dinner at home, and eat a bunch of stove top popcorn and starbursts. That’s actually my favorite kind of night and to be honest, the perfect way to end such a great year. I wanted to make something different because well, it was New Year’s Eve and all, but I didn’t feel like spending a ton of time in the kitchen because there were movies and popcorn and starburst waiting for me in the living room, you know?
So, what’s probably the quickest and easiest meal that I have in my repertoire and that I always have the ingredients on hand for? You guessed it. Poor Man’s Meal! It’s one of my favorite meals and it’s very popular on this ol’ blog! You can read all about it, how much I love it, how I grew up on it, and grab the recipe here. I still wanted to make something a little different so I decided to just start throwing a bunch of stuff together. I was feelin’ a southwest vibe and seriously, the end result equalled magic.
I had a hard time with a name for it at first, but I’ve finally decided on Cowboy’s Meal! I don’t know any cowboys personally, but I do know that they seem to like things like beef, beans, corn, and a lil spice. This was the PERFECT meal to end 2017 with for Eric and I.
It was hearty enough for the cold winter’s night we were having, it was just spicy enough, it was simple, and most importantly, it was delicious! We ended up loading up the meat/potato/bean mixture into flour tortillas and piling tomatoes, cheese, and lettuce on those. Y’all… make this and then, do that. It’s delicious on it’s own, but add it to a tortilla blow your own dang mind.
Now, let’s get down to business in the kitchen..
You’re going to start off with a adding a bunch of spices to small bowl. I know it seems like a lot, but trust me, you need all these spices to make it perfect. Grab 2 teaspoons chili powder, 2 1/2 teaspoons cumin, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon oregano, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and finally, 1 teaspoon kosher salt. Be sure to keep the garlic powder and kosher salt out. You’ll need a teaspoon of each later for the potatoes.
Stir them all up!
In a large hot skillet add one pound lean ground beef. Break up with spatula very finely. Add seasoning mixture to beef when it’s browned. Let it cook for 1-2 minutes all together.
Now, add a small 8 ounce can of tomato sauce to the meet and stir it in well. Cook for another 4-5 minutes together, stirring occasionally.
Remove meat from skillet and set aside. In same skillet, (no need to wipe it out) Add 3 tablespoons of vegetable oil and then 6 cups of frozen hash brown potatoes. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and about 1 teaspoon garlic powder. Continue to cook over medium-high heat until the potatoes are warm and lightly browned. If you need to spray the potatoes with a bit of cooking spray.
Now, if you like the stuff and have some hanging around. I highly suggest chopping up about 1/4 cup fresh cilantro. It’s not needed, but man alive, it adds some REAL good flavor to those taters! If you don’t like the stuff and think it tastes like soap.. Don’t add it! (We LOVE cilantro in this house, but I read how it’s actually scientifically proven that some people legitimately think it tastes like soap. So, I won’t argue with that!)
Stir it in the last few minutes of cooking time.
Now add in a can of pinto beans and a can of corn! (Make sure the pinto beans are drained and rinsed!)
Gently stir them into the potatoes and cook all together for just a minute or two.
Now add that delicious seasoned ground beef into the skillet along with all the other goodies. (Did you try a spoonful of the meat yet? I sure did.)
GENTLY fold the beef into the skillet. The potatoes are a bit delicate and can mush up. It doesn’t really matter to me, but if you care. Be gentle.
And, you are done.
Hi. Add some delicious things like cheese and tomatoes and extra cilantro (if that makes ya happy!)
How good does this look?
Seriously… my stomach is growling because I am sitting here looking at these photos.
Okay, if you want to take this dish to NEXT level delicious. Heat some tortillas up. I heat mine over the burner for about 30ish seconds on each side. You can heat them this way, in the oven, or the microwave. Whatever you are used to! You can also use corn tortillas. Flour tortillas just hold a special place in my heart.
aaaaand, plop some of the mixture on the tortilla.
Add some lettuce, tomatoes, cheese, extra cilantro, onions… whatever you want! I don’t think you could put the wrong thing on these, honestly. Okay, you could. Stick to your favorite taco type toppings.
I’ve never said these words… and I’m not sure I’m using them in the correct context, but I don’t even care. Here it goes:
BOOM. MIC DROP.
Did I do that right?
Have a good day.
With love from my kitchen to yours,
A lightened up skillet meal full of perfectly seasoned ground beef, potatoes, corn, and pinto beans.
- 1 tsp onion powder
- 1/2 tsp garlic powder (plus 1 tsp for potatoes)
- 2 tsp chili powder
- 1 tsp kosher salt (plus 1 tsp for potatoes)
- 1/2 tsp oregano
- 2 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 lb lean ground beef I use 93% lean 7% fat
- 8 ounce can tomato sauce
- 3 tbsp vegetable oil
- 6 cups frozen hash brown potatoes
- ¼ cup fresh cilantro chopped (optional)
- 1-½ cups pinto beans canned, drained and rinsed
- 1-½ cups corn canned (drained), fresh, or frozen
Optional (for toppings and extra deliciousness)
- shredded cheese
- chopped onions
- chopped tomatoes
- chopped cilantro
- chopped lettuce
- corn or flour tortillas
Stir together garlic powder, onion powder, oregano, cayenne pepper, paprika, cumin, and chili powder. Set aside. Make sure to keep 1 tsp garlic powder and kosher salt set aside for cooking the potatoes.
In a large 12 inch deep hot skillet add ground beef and break up with spatula. When the beef is cooked. Add spice mixture. Stir and cook together for about one minute. Stir in can of tomato sauce. Continue to cook over medium heat for a few minutes. Remove from skillet and set aside in a bowl.
Add 3 tbsp oil to the skillet and heat. Add hash browns, 1 tsp kosher salt, 1/2 tsp pepper, and 1 tsp garlic powder. Cook over medium-high heat until warm and lightly browned.
(If adding freshly chopped cilantro: Add in the last 2-3 minutes of cooking potatoes)
Add corn and pinto beans to potatoes. Gently stir the mixture together and cook for a few minutes until heated through.
Add seasoned ground beef back into the skillet and gently stir into the mixture. Serve hot in a bowl or on tortillas with extra toppings of choice! Enjoy!
Suggested Serving Size: 1 and 1/4 cup
WW Green Plan: 9 Points | WW Blue Plan: 7 Points | WW Purple Plan: 4 Points | 280 calories 10g fat, 2g saturated fat, 30g carbohydrates, 5g fiber, 2.5g sugar, 16g protein