Picadillo (Beef with Potatoes and Tomatoes)
Picadillo is a Mexican ground beef hash that cooks in one pan and works well as a taco filling. The beef simmers with cubed russet potatoes, which soften and thicken the broth as they cook, while canned tomatoes and a mix of cumin, oregano and chili powder give it a savory, slightly tangy base. It feeds six, keeps well, and goes with rice or warm tortillas.
Instructions
Heat the oil in a large, heavy pan over medium-high heat. Add the onion, garlic, bell pepper, salt, chili powder and the black pepper, cumin, oregano and garlic powder, and stir them around in the hot oil.
Watch the bell pepper. When it begins to lose its bright green color, add the ground beef and break up any large clumps with your spoon.
Brown the meat evenly, which takes about 7 minutes. While it browns, stir in the cubed potatoes, the beef broth and the diced tomatoes with their juice.
Let the pan simmer, stirring now and then, until the liquid reduces and the picadillo is thick and the potatoes are tender. Serve hot with Mexican rice and tortillas, or spoon it into tortillas as a taco filling.
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