Picadillo (Beef with Potatoes and Tomatoes)

Ingredients

• 500 gBeef
• 150 gOnion
• 12 gGarlic
• 850 mlBeef broth
• 150 gBell pepper
• 900 gPotato
• 411 gTomato
• 2 tbspOil
• 0.8 gSalt
• 1 tspChili powder
• 20 gSpice mix

Instructions

1. 1

   Sauté vegetables

   • Heat oil in a large heavy pan over medium-high heat.
   • Add chopped onion, garlic, bell pepper and the dry spices (chili powder and mixed spices) to the hot oil.
   • Sauté until the pepper softens and the onion becomes translucent (about 4–5 minutes).
2. 2

   Brown the beef

   • When the pepper begins to change color, add the ground beef to the pan.
   • Break up the meat and brown evenly for about 6–8 minutes.
3. 3

   Add potatoes and liquids

   • While the meat browns, add the cubed potatoes, beef broth and canned diced tomatoes (with juice).
   • Stir, bring to a boil, then reduce heat.
4. 4

   Simmer & serve

   • Simmer over medium-low heat until potatoes are tender and the sauce has thickened (about 15–20 minutes), stirring occasionally.
   • Adjust seasoning to taste and serve hot with Spanish (Mexican) rice or tortillas.