Mexican Picadillo with flour tortillas
Directions:
Sauté the Vegetables:
In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent.
Brown the Beef:
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink. Drain excess fat if necessary.
Add Tomatoes and Spices:
Stir in the chopped tomatoes, tomato paste, cumin, oregano, salt, and pepper. Mix well to combine.
Add Potatoes and Broth:
Add the diced potatoes and beef broth (or water) to the skillet. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 20 minutes, or until the potatoes are tender.
Adjust Seasoning:
Taste the picadillo and adjust seasoning with more salt and pepper as needed.
Serve:
Serve hot with warm flour tortillas. Enjoy the picadillo by scooping it into the tortillas or alongside them!