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Picadillo

Danette's picture
Ingredients
  Lean ground beef 1 Pound
  Russet potatoes 2 Large, diced into 1/2" cubes (peeled)
  Yellow onion 1⁄2 Cup (8 tbs), diced fine -1/4" or less
  Green bell pepper 1⁄2 Cup (8 tbs), diced fine -1/4" or less
  Fresh garlic 1 Tablespoon, minced fine
  Olive oil 1 Tablespoon
  Salt 1 Teaspoon
  Coarse ground black pepper 1 Teaspoon
  Ground cumin 1 Teaspoon
  Tomatoes 2 Large, cut into 1/2''pieces (cored)
Directions

Heat a large skillet and, when hot, add the olive oil.
Add the ground beef, crumbling as you put it in the skillet.
When lightly browned, add the onions, bell pepper, garlic, and all the spices.
Cook for 10 minutes, stirring often, and then add the diced potatoes.
Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender.
Add the tomatoes, cover, and simmer for 5 minutes.
Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas.
Picadillo is also used to make Chiles Rellenos (stuffed peppers).
Tacos are great for lunches because they can be heated in the microwave. Just wrap a paper towel around the taco and microwave on HIGH for 1 minute.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Slow Cooked
Occasion: 
Christmas
Interest: 
Holiday, Kids
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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