Potatoes with Tomatoes and Peppers

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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3 pounds red potatoes, sliced
3 Tbsp. peanut oil
3 Tbsp. unsalted butter
2 large onions, chopped
1/2 pound ground beef
2 medium Anaheim chiles, chopped
2 small jalapenos, chopped
2 large tomatoes, peeled and chopped
2 sprigs thyme
2 sprigs marjoram
salt and pepper, to taste
3/4 cup parsley, chopped
1 large tomato, sliced
1 cup water


Fry the potatoes in oil until they are well browned and set aside.

Saute the onions in butter until brown, then add the meat and brown it. Drain most of the excess grease, then add the peppers and cook for 1 minute. Next add the tomatoes, thyme, marjoram, salt and pepper and simmer for 5 minutes. Add the parsley and remove from the heat.

Preheat the oven to 350F.

Layer 1/2 of the potatoes in the bottom of a casserole dish, then spread 1/2 of the meat mixture on top. Repeat the process, then top with the tomato slices and pour the water over all. Cook for 45 minutes and serve.

Yields 4 servings.

Recipe adapted from “Classical Turkish Cooking” by Ayla Algar.