Picadillo (Beef with Potatoes and Tomatoes)

• 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)

Ingredients for 6 servings (2.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.

   Stovetop
2. 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. 3

   As meat is browning, add potato, beef broth and diced tomatoes.

4. 4

   Simmer until picadillo thickens, stirring occasionally.

   Stovetop
5. 5

   Serve hot with Spanish (Mexican) rice and tortilla.