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A skillet of ground beef with diced potato and peas

Mexican Picadillo

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 401
Ingredients Method

Ingredients
  

  • 1.5 lb ground beef
  • 2 each potato peeled and diced small
  • 2 each carrot diced small
  • 1 each onion finely diced
  • 4 each garlic clove minced
  • 3 each roma tomato diced
  • 1 cup tomato sauce
  • 0.5 cup chicken broth
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp oil
  • 1.5 tsp salt

Method
 

  1. Heat the oil in a wide skillet over medium-high. Add the beef in one layer and leave it alone for 4 to 5 minutes, until the underside is deeply browned.
  2. Break it up and brown the other side, then push it to one side of the pan.
  3. Add the onion and carrot to the cleared space and cook 5 minutes, until softened at the edges.
  4. Stir in the garlic, cumin and oregano and cook 30 seconds, just until they smell toasted.
  5. Add the diced potato, tomatoes, tomato sauce, broth and salt. Stir everything together and bring to a simmer.
  6. Cover and cook 15 minutes, then uncover and cook 10 minutes more, until the potato is tender and the liquid has reduced to a thick sauce that clings.
  7. Taste for salt. Serve hot, in tacos, over rice, or as a filling.