Quick, Easy -N- Fast Pedernales Potatoes Recipe
4 C. potatoes, diced
1 lb. lean, tender beef, ground
3/4 C. minced onion
2 cloves garlic, minced
2 T. beef bullion granules
1 C. cheddar cheese, shredded
1 T. Tabasco green jalapeno sauce
olive oil, butter
salt, Fresh ground black pepper
The potatoes should be of a variety that does not go mushy when cooked. Dice the potatoes into 3/8-inch cubes. Cook in lightly salted water until just tender. Drain and rinse.
The meat should be a tender cut such as sirloin or top round, ground fine with no fat. Sauté in olive oil the onion, garlic, beef bullion granules and meat in heavy skillet until meat is done. Season to taste with salt and black pepper. Add the Tabasco sauce and mix well.
Place the potatoes in a suitably sized baking dish, and dot them with butter. Top with meat mixture. Cover with the shredded cheese. Bake at 375°F. until bubbly and the cheese has melted. Dish can be topped with bread crumbs to get a brown top. Serve hot. If the meat mixture seems too dry, add a little water while cooking it.
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