Ingredients:

2 lbs of ground beef

2 cups of potatoes cubed ( 4 small potatoes is what I had used. I think it was about 2 cups)

1/2 yellow onion chopped

1/2 green bell pepper

1 tbs minced garlic

1 can diced tomatoes

1 small can tomato sauce

2 tomato chicken bouillon cubes

Salt & pepper to taste

2 tsp ground comino

1 1/2 c water (possibly 2 if you want it more juicy)

Instructions:

I fry the meat and break it up as much as I can when it’s cooked I let it simmer in the grease for about 15 minutes then drain grease and break meat up some more.

I then add a little salt and pepper to the meat then stir in my chopped onion, bell pepper and minced garlic.

Continue trying to break the meat up as your cooking the veggies with it.

Then I add my potatoes and fry those up a little.

Stir in 1 can on tomato sauce and I added 2 knorr tomato chicken bouillon cubes and about a cup and half of water.

I stir until the bouillon breaks up then I cover and simmer for about 30-45 minutes.

I uncover and continue to cook and stir until potatoes are super tender and even losing their hard edges (the small bits of potato that fall off make it more thick.

We love making tacos with our picadillo).

The meat on my recipe comes out small/fine! DELICIOUS!!!

Notes:

Meat Variations: You can substitute ground beef with ground turkey or chicken for a lighter option. Adjust cooking times as needed.

Potato Types: While any variety of potato works, Yukon Gold or Russets add creaminess. For a twist, try sweet potatoes!

Vegetable Add-ins: Feel free to add diced carrots, peas, or corn for added nutrition and flavor.

Spice Level: If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of red pepper flakes.

Thicker Sauce: For a thicker consistency, let the picadillo simmer uncovered for the last 10-15 minutes to reduce the liquid.

Serving Suggestions: This dish is fantastic in tacos, but it also pairs well with rice, tortillas, or as a filling for empanadas.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat on the stovetop for best results.