Cajun Beef on Spiced Potatoes

Quick Cajun Beef on Spiced Potatoes - An Oregon Cottage

Cajun beef on spiced potatoes is a simple and family favorite weeknight meal I’ve been making for about 10 years. Well, not constantly for 10 years – you know what I mean. It’s a quick dish that comes together in about 30 minutes and uses ingredients that can be found in most pantries. Plus, it tastes so good no one’s ever gonna guess it costs less than $4.00 to make for a family of four.

The meat is spiced with Cajun seasoning (obviously) as well as tomatoes and onions. But the potatoes are really what make this special – they are sliced thin, sprinkled with more seasoning and then broiled until tender on the inside and crisp on the outside. Mmmm, can you tell they’re my favorite part?

Cajun Beef on Spiced Potatoes - An Oregon Cottage

When you arrange these crispy, spiced potatoes on a plate, top them with the tomato-meat mixture and a dollop of spiced yogurt topping, I guarantee your family will go “oooh” when you present this to them. And then, who knows – you might be making it for 10 years, too.

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Cajun Beef on Spiced Potatoes

  • 1 lb. ground beef (ground turkey works great, too)
  • 1/2 c. chopped onion
  • 1 14-oz. can diced tomatoes
  • 2 tsp. minced garlic (divided)
  • 2 tsp. Cajun seasoning (divided), plus more for sprinkling on potatoes
  • 4 large potatoes, unpeeled
  • 1/2 c. plain yogurt or sour cream
  • salt to taste
  1. Brown meat in a large skillet. Add the chopped onion towards the end and cook until the onion is translucent.
  2. Add the tomatoes, 1-1/2 tsp. of the garlic and 1-1/2 tsp. of the Cajun seasoning. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. Uncover and continue simmering for 5 minutes more.
  3. Meanwhile, preheat an oven broiler and prepare potatoes by cutting them into 1/4″ slices lengthwise and placing in a single layer on a broiler pan. Pierce with a fork, brush with olive oil, and sprinkle with more of the Cajun seasoning and salt (if desired).
  4. Broil 3″ to 6″ from heat for about 8 to 10 minutes (until starting to brown), then turn the potatoes and cook until browned and tender when pierced.
  5. Prepare the topping by combining the yogurt, remaining 1/2 tsp. garlic and 1/2 tsp. Cajun seasoning in a small bowl.
  6. Arrange some potatoes on each plate, spoon some of the meat mixture over them and top with a spoonful of the yogurt mixture.

Makes 4 servings

 

This is linked to:
Recipe Swap Thursdays
Pennywise Platter
Tasty Traditions

Comments

  1. Jami @ An Oregon Cottage says

    Maureen- I used turkey which did not need to be drained. I think it’s up to you if you want to drain- if it has a lot of juice that you don’t want in the sauce, then drain away. ;-)

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