Ingredients:
- 2 tbsp extra virgin olive oil (evoo)
- 1 to 2 lbs ground beef
- 3 potatoes, cubed
- 1 can green beans or fresh (optional)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tomatoes, diced
- 2 Serrano chilies, chopped
- 1 tsp kosher salt (adjust to taste)
- 1 tsp garlic salt
- 1/4 tsp cumin
- 1 tsp oregano, rubbed between palms
- 1 tsp chili powder
- 3 tsps paprika
- Pepper to taste
- Flour tortillas (for serving)
Preparation:
Heat the extra virgin olive oil in a large skillet over medium heat. Add the cubed potatoes and cook until golden brown and fork-tender, stirring occasionally. Remove the potatoes from the skillet and set aside.
In the same skillet, add the ground beef, minced garlic, and chopped onion. Cook until the beef is browned and the onions are translucent, breaking up the meat as it cooks. Stir in the kosher salt, garlic salt, cumin, oregano, chili powder, paprika, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
Add the diced tomatoes and chopped Serrano chilies to the skillet. Cook until the tomatoes soften and the mixture thickens, about 5-7 minutes. Return the cooked potatoes to the skillet and stir to combine. Let the picadillo simmer for another 5 minutes to allow the flavors to come together.
Serve the homemade picadillo hot with warm flour tortillas on the side. This dish is perfect for a cozy family dinner or a flavorful weeknight meal. Enjoy!
