Picadillo (Beef with Potatoes and Tomatoes)

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

1. In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.
2. When the bell pepper starts to discolor, add the ground beef, stirring to break up large pieces. Brown evenly, cooking for about 7 minutes.
3. As meat is browning, add potato, beef broth and diced tomatoes.
4. Simmer until picadillo thickens, stirring occasionally.
5. Serve hot with Spanish (Mexican) rice and tortilla.