Picadillo (Beef with Potatoes and Tomatoes)
The Mexican dish picadillo is a popular filling for tacos.
Source and licence
"Picadillo (Beef with Potatoes and Tomatoes)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Picadillo_(Beef_with_Potatoes_and_Tomatoes), revision 4514075), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Picadillo_(Beef_with_Potatoes_and_Tomatoes)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514075
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Tex-Mex (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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)
Method
- In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.
- When the bell pepper starts to discolor, add the ground beef, stirring to break up large pieces. Brown evenly, cooking for about 7 minutes.
- As meat is browning, add potato, beef broth and diced tomatoes.
- Simmer until picadillo thickens, stirring occasionally.
- Serve hot with Spanish (Mexican) rice and tortilla.