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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A meal I’ve been making him for years 💛. This picadillo recipe combines tender ground beef, fragrant sautéed vegetables, and golden potatoes simmered in a rich tomato and beef broth spiced with paprika, cumin, chili powder, and oregano. The capers add a tangy twist, while bay leaves infuse the dish with depth. Serve it with fluffy rice or warm tortillas for a satisfying dinner that never gets old.
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Brown ground beef in a large sauté pan until cooked through.
Add onion, bell pepper, and garlic, and sauté until fragrant.
Add potatoes, spices, tomato sauce, beef broth, and bay leaves, and bring to a boil.
Cover with a lid, lower heat to medium, and simmer for 15 minutes.
Remove lid and continue simmering for another 15 minutes until the mixture is reduced and thickened.
Serve with rice or tortillas.
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For a spicier version, add a pinch of cayenne or diced jalapeño.
You can substitute ground turkey or chicken for ground beef if preferred.
If you don’t have capers, try adding a splash of vinegar for a similar tangy flavor.
Can I use a different type of potato?
Yes, you can use russet or red potatoes if golden potatoes are unavailable.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish vegetarian?
Yes, substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
What can I serve this with besides rice or tortillas?
You can serve it with crusty bread or over mashed potatoes for a hearty alternative.
Can I freeze this dish?
Yes, allow it to cool completely, then freeze in a freezer-safe container for up to 3 months.
