One of my favorite things to eat especially here in central Texas is picadillo…tacos to be more specific. You can seriously go to almost any corner store or gas station in the area and find picadillo tacos. To say that picadillo tacos are common in the area would be an understatement, picadillo is a staple in tex-mex cuisine.

Yes, I know why would I bother making my own if all I have to do is drive a block down the road to get great tasting picadillo?! Well, for one I enjoy cooking and two this particular recipe is easy, full of flavor and not loaded with grease.

Ingredients:

• 1 & 1/2 lbs. Lean Ground Beef (I used 93/7)
• 1 Red Bell Pepper (diced)
• 1 Jalepeno (seeded & diced)
• 1 Medium Onion (diced)
• 3 Cloves of Garlic (minced)
• 2 Medium Tomatoes (diced)
• Handful of Cilantro (chopped)
• 3 Small Yukon Gold Potatoes (bite size cubes)
• 1 (8oz.) can Tomato Sauce
• 1 tbsp. Ground Cumin
• 1 tsp. Garlic Powder
• Salt & Pepper
• Canola Oil (or vegetable)

Directions

Step One

Prepare all of your ingredients by dicing, chopping, seeding and crying (from the onion). You can place the chopped onion, bell pepper and jalepeno together since they will all go in the pan at the same time the rest should be kept separate.

Step Two

Heat a tablespoon of canola oil in a large saute pan over medium-high heat. Add the cubed potatoes and cook until all sides are golden and the potatoes a soft all the way through (not falling apart though). Around 8-10 minutes, turning the potatoes every couple of minutes.

Once golden & gorgeous remove from the heat and place in a large bowl and set to the side.

Step Three

Place the large saute pan over medium-high heat. Add the ground beef to the pan and begin to break it up with a spoon or spatula.

Continue to break up the meat using a potato masher (this makes it a bit easier) until the texture of the beef is fine (no chunks). Once the beef is browned remove from heat, draining any fat if necessary, add to the bowl with the potatoes.

Step Four

Place the large saute pan over medium-high heat again and add a tablespoon of oil. Add the onion, bell pepper and jalepeno to the pan. Saute the vegetable for 5-7 minutes or until semi-translucent.

Add the minced garlic and saute until fragrant.

Return the beef and potatoes to the pan and stir to combine all of the ingredients.

Step Five

Add the diced tomatoes, herbs/spices and tomato sauce to the pan. Stir together all of the ingredients.

Stir in a couple of cups of water then reduce heat and let simmer for 20-30 minutes.

Eat & Enjoy!

My Tastee Tips

When preparing your ingredients, either cube your potatoes last or place the potatoes in a bowl of water to prevent them from browning while working with the other ingredients.

You can use any color bell pepper if you prefer, I chose the red to brighten up the dish a bit.

Wear gloves when seeding and dicing the jalepeno. This will prevent any accidental eye rubbing followed by extreme burning.

Make picadillo tacos! They are so yummy; for breakfast, lunch or dinner.