Description
A delicious blend of ground beef, potatoes, tomatoes, and warm spices, perfect for any day of the week.
Ingredients
Scale
- 1 tablespoon oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (80/20 preferred)
- 2 medium potatoes, diced small
- 1 ½ cups diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup water or beef broth
- 2 tablespoons chopped cilantro (optional)
Instructions
- Begin your Picadillo by heating one tablespoon of oil in a large skillet over medium heat. Once the oil is hot, add the diced onion and allow it to sauté until it becomes soft and translucent, typically around 3 to 4 minutes. After that, stir in the minced garlic and let it cook for another 30 seconds.
- Add the pound of ground beef to the skillet, breaking it up with a spatula as it cooks. Continue to stir until all meat is browned, about 5 to 7 minutes. If there’s excess grease, drain it away.
- Next, stir in the diced tomatoes, ground cumin, dried oregano, salt, black pepper, and bay leaf. Mix everything thoroughly to ensure that the spices coat the meat and vegetables evenly.
- Once combined, add the diced potatoes to the mixture. Stir gently to coat them in the savory ingredients.
- Carefully pour in half a cup of water or beef broth, just enough to barely cover the potatoes. Reduce the heat to low, cover the skillet, and allow it to simmer for 15 to 20 minutes until the potatoes are fork tender.
- After the potatoes are tender, remove the bay leaf from the skillet. Taste the Picadillo and adjust the salt and pepper if necessary. Garnish with chopped cilantro just before serving.
Notes
Consider using low-sodium broth for better control of salt content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 25 g