Ground Beef with Potatoes

Ground Beef with Potatoes, also known as Picadillo, is a comforting and flavorful dish popular in Mexican cuisine. This hearty meal combines seasoned ground beef, crispy potatoes, and a rich tomato and serrano chile sauce. It’s perfect for a quick dinner and pairs well with rice, tortillas, or as a filling for tacos.

Ingredients:

• 1 medium Russet potato or 2 white potatoes, peeled and diced
• 1 pound ground chuck
• 1 teaspoon salt, more to taste
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1 clove garlic, minced
• 1 small white onion, diced
• 2 large Roma tomatoes, roughly chopped
• 1 to 2 serrano chiles, roughly chopped
• 1/4 cup water
• Pinch of salt and Mexican oregano
• 1/8 to 1/4 cup olive oil

Instructions:

1. Prepare and Cook Potatoes:

• Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat.
• Add the diced potatoes and cook until they are browned and crispy on most spots, stirring occasionally. Cover the pan to create steam, which helps cook the potatoes faster from the inside.
• Once cooked, transfer the potatoes to a plate lined with paper towels to drain and set aside.

1. Cook Ground Beef:

• In the same skillet, add the ground beef and heat to medium/high.
• Season the beef with 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of cumin, and 1/2 teaspoon of pepper.
• Cook for 8 to 10 minutes until the beef is nicely browned.

1. Add Aromatics:

• Add the minced garlic and diced onion to the beef. Continue cooking for 2 to 3 minutes until the onion is softened.

1. Prepare Tomato Sauce:

• In a blender, combine the chopped Roma tomatoes, serrano chiles, 1/4 cup of water, a pinch of salt, and a pinch of Mexican oregano. Blend until smooth.

1. Combine and Simmer:

• Pour the tomato mixture into the skillet with the beef and bring it to a boil. Taste and adjust for salt if needed.
• Fold in the crispy potatoes and stir until well combined.
• Reduce the heat and simmer until the sauce thickens and reduces, about 7-10 minutes.

1. Serve:

• Remove from heat and let it rest for a few minutes.
• Serve hot with rice, warm tortillas, or use it as a filling for tacos.

Tips:

• For an extra layer of flavor, try using fire-roasted tomatoes in the sauce.
• Adjust the number of serrano chiles based on your heat preference. If you prefer a milder dish, you can use one chile or omit them entirely.
• You can add other vegetables like peas or carrots to the picadillo for added texture and nutrition.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated before serving.