"Secrets to Cooking Tex-Mex"

Picadillo

Another dish that can be served on white rice, on sliced bread, or eaten as a taco on a
hot flour tortilla. For a large crowd, simply double the recipe. Add a fresh vegetable
such as fresh green beans and you have a complete meal.

INGREDIENTS:

1 # lean ground beef
2 large russet potatoes, peeled and diced into 1/2” cubes
1/2 cup yellow onion, diced fine (1/4” or less)
1/2 cup green bell pepper, diced fine (1/4” or less)
1 tablespoon fresh garlic, minced fine
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon ground cumin (comino)
2 large tomatoes, cored, peeled, and cut into 1/2” pieces

DIRECTIONS:

Heat a large skillet and, when hot, add the olive oil. Add the ground beef,
crumbling as you put it in the skillet. When lightly browned, add the onions,
bell pepper, garlic, and all the spices. Cook for 10 minutes, stirring often,
then add the diced potatoes. Cover, reduce the heat to medium low and cook
for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and
simmer for 5 minutes. Remove from the heat, put into a bowl and serve over
white rice or with hot flour tortillas.

Picadillo is also used to make Chiles Rellenos (stuffed peppers).

Tacos are great for lunches because they can be heated in
the microwave. Just wrap a paper towel around the taco and microwave on
HIGH for 1 minute.

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