|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|
|Coarse ground black pepper||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Tomatoes||2 Large, cut into 1/2''pieces (cored)|
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.