Beef & Potato Picadillo

Name: Beef & Potato Picadillo
Prep time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.33 lb ground beef, broken into small chunks; 3 medium potato, cut into 1.5 cm cubes; 1 medium onion, diced; 2 cloves garlic, minced; 1 14 oz can canned diced tomato; 1 cup chicken broth; 1.5 tsp cumin; 8 small tortillas corn tortilla; 0.5 cup cilantro, chopped

A homey skillet of ground beef, tomato, and tender potato brings savory, gently spiced flavors to the dinner table.

40 min in all
20 min hands-on
Serves 4
Simple
Freezes well

Allergen flags

Celery · Corn

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Ground beef, broken into small chunks1.33 lb
Potato, cut into 1.5 cm cubes3 medium
Onion, diced1 medium
Garlic, minced2 cloves
Canned diced tomato1 14 oz can
Chicken broth1 cup
Cumin1.5 tsp
Corn tortilla8 small tortillas
Cilantro, chopped0.5 cup

Method

1
Prep ingredients
Cut the potato into 1.5 cm cubes, dice the onion, mince the garlic, and chop the cilantro.
2
Brown the beef
Heat a large deep skillet over medium-high heat. Add the ground beef and onion, break up the beef with a spoon, and season with 1/2 tsp salt and a few grinds of black pepper.
10 min
3
Toast the seasonings
Stir the garlic and cumin into the large deep skillet over medium heat, scraping the bottom to loosen browned bits.
2 min
Tip: Stir continuously so the garlic does not scorch.
4
Simmer the potatoes
Add the potato, canned diced tomato, and chicken broth. Cover and simmer over medium-low heat, stirring occasionally.
17 min
Tip: Cut the potato evenly so all the pieces finish at the same time.
5
Taste and serve
Taste and adjust with salt and black pepper. Sprinkle with cilantro and serve with warm corn tortilla.
2 min

Why Tonight would pick this

Only 20 minutes of hands-on work; the oven or the pot does the rest.
It freezes well, so nothing goes to waste.
A Mexican night to keep the week interesting.

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