Description
This quick and easy meal requires only a few ingredients. Cubed potatoes and ground meat are cooked slowly in a tomato sauce. Perfect to serve with rice and flour tortillas.
Ingredients
4 cloves garlic, minced
Β½ c. onion, diced
1 pound ground beef
1 green bell pepper, diced
2 c. potato, peeled and diced
1Β½ c. beef broth
8 oz. tomato sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
1 teaspoon salt
ΒΌ teaspoon ground black pepper
Instructions
Put the ground beef in a large pan and cook it over medium heat. Using a wooden spoon, break up the meat while it cooks over medium heat. Brown most of the meat, then remove excess fat and return it to the stovetop.
Mix in the potatoes, onions, and green pepper. To soften the onion and peppers, keep cooking them over medium heat. Add garlic and continue cooking for 30 seconds.
Add the tomato paste and beef broth. Season with salt, pepper, cumin, and coriander. Stir everything together. Then, toss in the bay leaf.
Bring everything to a simmer, cover, and cook for 10 minutes.
When potatoes have softened, and most of the liquid has been absorbed, take off the cover, stir, and simmer with the lid off for an additional 10 minutes.
Take the pan off the heat and spoon the picadillo onto serving plates. Serve warm with rice and flour tortillas. Enjoy!
Notes
You can add additional vegetables, such as peas and carrots. Add the veggies to the pan along with the tomato sauce and beef broth. Allow simmering until the veggies are tender.
You can substitute tomato sauce with fresh Roma tomatoes. Finely dice, then saute with the potatoes, onion, and pepper. Or blend and add along with the beef broth.
You can use either russet or gold potatoes in this recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 153
- Sugar: 3.2 g
- Sodium: 575.1 mg
- Fat: 2.6 g
- Carbohydrates: 13.4 g
- Protein: 19.1 g
- Cholesterol: 45.2 mg
Keywords: Mexican Picadillo Recipe