Picadillo Con Papas (Ground Beef with Potatoes)Course: MainDifficulty: Medium
Picadillo Con Papas is a traditional Cuban dish made with ground beef, tomatoes, potatoes, and spices. It is a hearty and flavorful dish that is perfect for a cold winter day.
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
1 (15 ounce) can whole potatoes, drained and diced
- In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- Add the onion, garlic, and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the flavors have blended.
- Stir in the cilantro and potatoes. Cook until the potatoes are heated through, about 5 minutes more.
- Serve hot over rice or with tortillas.
- For a spicier picadillo, add a pinch of cayenne pepper.
- If you don’t have chili powder, you can substitute a mixture of 1 teaspoon ground cumin, 1/2 teaspoon ground oregano, and 1/4 teaspoon ground cinnamon.
- To make the picadillo ahead of time, cook it according to the instructions and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, heat it in a saucepan over medium heat until warmed through.