Cookbook:Picadillo (Beef with Potatoes and Tomatoes)

| Tex-Mex cuisine

The Mexican dish picadillo is a popular filling for tacos.

Ingredients

 * 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)

Procedure

 * 1) In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.
 * 2) When the bell pepper starts to discolor, add the ground beef, stirring to break up large pieces. Brown evenly, cooking for about 7 minutes.
 * 3) As meat is browning, add potato, beef broth and diced tomatoes.
 * 4) Simmer until picadillo thickens, stirring occasionally.
 * 5) Serve hot with Spanish (Mexican) rice and tortilla.