Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound 80/20 ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, roughly chopped
- 1 green bell pepper, cored and finely chopped
- 1 large carrot, grated
- 1 teaspoon sea salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- ½ teaspoon cinnamon
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 large russet potato, peeled and ½-inch diced
Serving Accompaniments
- Cooked rice
- Warm tortillas
- Fresh cilantro
- Jalapeño pepper slices (optional)
Instructions
- Cook the beef and vegetables: In a large skillet, heat the olive oil over medium-high heat until glistening. Add ground beef, diced onion, chopped garlic, chopped green bell pepper, and grated carrot. Cook, breaking the beef apart with a wooden spoon, until the beef is browned and the onion is softened, about 8 to 10 minutes.
- Season with spices: Stir in sea salt, chili powder, dried oregano, cumin, cinnamon, and tomato paste. Mix well to evenly coat the beef and vegetables with the spices and tomato paste.
- Simmer the beef: Pour in the chicken stock and add the diced russet potato. Stir everything to combine, then increase heat to high and bring the mixture to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the potatoes are tender and the sauce has thickened, about 20 minutes.
- Serve: Spoon the picadillo over cooked rice or serve alongside warm tortillas. Garnish with fresh cilantro leaves and jalapeño slices if desired for extra flavor and heat.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Adjust the amount of chili powder and jalapeño slices based on your preferred spice level.
- For a vegetarian alternative, replace beef with crumbled tofu or lentils.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked picadillo for up to 2 months, thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
