Picadillo (Beef with Potatoes and Tomatoes)
The Mexican dish picadillo is a popular filling for tacos.
Servings
6
1–1½ lbs (450–625 g) ground beef
1 large yellow onion, chopped
4 cloves of garlic, chopped
29 oz beef broth
1 large green bell pepper, stemmed, seeded, and chopped
3 large russet potato, cubed bite-sized
14.5 oz canned diced tomatoes in juice
2 tbsp oil
⅛ tsp salt
1 teaspoon chili powder
Black pepper, cumin, oregano and garlic powder to taste (about 2-2½ tablespoons total)
In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.
When the bell pepper starts to discolor, add the ground beef, stirring to break up large pieces. Brown evenly, cooking for about 7 minutes.
7 minutes
As meat is browning, add potato, beef broth and diced tomatoes.
Simmer until picadillo thickens, stirring occasionally.
Serve hot with Spanish (Mexican) rice and tortilla.