Cactus & Potatoes with Dry-Aged Ground Beef Recipe

Cactus & Potatoes with Dry-Aged Ground Beef

If you’ve never had cactus, this is a great meal to introduce yourself to it! Savory, tangy, hearty. 

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 2
  • Serving size: 4-6
  • Prep/cook time: 30 minutes 
  • Meat temp: Medium well


  • 32 oz nopales
  • 1 sweet onion, julienned 
  • 2 lbs ground beef
  • 6 potatoes, diced
  • Salt and pepper 
  • 2 tbsp garlic granules
  • 2 tbsp onion granules
  • 1/2 cup jalapeño, diced
  • 1/2 cup beef broth 


  1. Place the jalapeño in a blender with salt and the broth and blend until smooth. 
  2. Bring a pot of salted water to the boil and drop the potatoes in for 5 minutes, remove and drain. 
  3. In a pan, heat oil and add the potatoes, onion, nopales, garlic granules, ground beef and the jalapeño mix. 
  4. Cook for 5 minutes, or until the potatoes are soft. 
  5. You can also use poblano, red chili, or any type of chili if jalapeño is too spicy for you. 
  6. For a traditional sour taste, you can use 4 bell peppers, 1/3 cup lime, 1/3 cup sour cream and blend.

Video demo:

Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef:


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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