Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings
This Mexican Picadillo is a delicious dish that the entire family is going to love! It is a combination of mainly beef and potatoes. Cooked to perfection for about 40 minutes, this recipe will be the best decision you will ever make today. Enjoy!
Ingredients:
4 cloves garlic, minced
8 oz. tomato sauce
1 teaspoon ground cumin
1 pound ground beef
¼ teaspoon ground black pepper
1 green bell pepper, diced
1½ c beef broth
1 teaspoon ground coriander
1 teaspoon salt
1 bay leaf
2 c potato, peeled and diced
½ c onion, diced
Directions:
Place a large skillet on the stove and turn the heat to medium.
Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.
Add the potatoes, onion slices, and green bell pepper. Sauté for a few minutes until soft.
Add the garlic, then sauté for about a minute or until aromatic.
Add beef broth and tomato sauce, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Stir in coriander, bay leaf, salt, pepper, and cumin to taste.
Cover the skillet and simmer the mixture for about 10 minutes.
Remove the cover, then stir everything until well incorporated. Cook for 10 more minutes or until the potatoes are fork-tender.
Serve right away with rice and flour tortillas. Enjoy!
Notes:
Feel free to add more veggies to this dish such as carrots or peas.
Feel free to use Roma tomatoes in exchange for tomato sauce.
You can use gold potatoes or russet potatoes if you prefer.
Feel free to use beef bouillon in exchange for beef broth.
You can use jalapeno as well.
Nutrition Facts:
Serving: 1, calories: 220 kcal, carbohydrates: 5g, protein: 15g, fat: 16g, saturated fat: 6g, cholesterol: 54mg, sodium: 862mg, potassium: 430mg, fiber: 1g, sugar: 3g, vitamin a: 237iu, vitamin c: 20mg, calcium: 36mg, iron: 2mg
Ingredients
- 4 cloves garlic, minced
- 8 oz. tomato sauce
- 1 teaspoon ground cumin
- 1 pound ground beef
- ¼ teaspoon ground black pepper
- 1 green bell pepper, diced
- 1½ c beef broth
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 bay leaf
- 2 c potato, peeled and diced
- ½ c onion, diced
Instructions
Place a large skillet on the stove and turn the heat to medium.
Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.
Add the potatoes, onion slices, and green bell pepper. Sauté for a few minutes until soft.
Add the garlic, then sauté for about a minute or until aromatic.
Add beef broth and tomato sauce, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Stir in coriander, bay leaf, salt, pepper, and cumin to taste.
Cover the skillet and simmer the mixture for about 10 minutes.
Remove the cover, then stir everything until well incorporated. Cook for 10 more minutes or until the potatoes are fork-tender.
Serve right away with rice and flour tortillas. Enjoy!
Notes
Feel free to add more veggies to this dish such as carrots or peas. Feel free to use Roma tomatoes in exchange for tomato sauce. You can use gold potatoes or russet potatoes if you prefer. Feel free to use beef bouillon in exchange for beef broth. You can use jalapeno as well.
