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Mexican Picadillo Recipe

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This recipe for Mexican Picadillo, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Evans


1 lb, lean ground meat
2 medium russet potatoes, peeled and diced into ½ in chubes.
½ c yellow onions, diced fine
¼ c red bell pepper, diced fine
1 Tbsp fresh garlic, minced fine
2 Tbsp canola oil
1 tsp salt
¼ tsp fresh ground black pepper
1 tsp fresh ground cumin
1 c beef stock
½ c cilantro
2 large tomatoes, cored, peeled and cut into ½ inch pieces
Spice it up with chopped jalapeño

Prepared spanish rice or warm flour tortillas

Heat a large skillet and when hot, add canola oil. Add ground beef, crumbling as you put it in the skillet. When lightly browned, add onions, bell peppers, tomatoes, garlic and all spices. Cook for ten minutes, stirring often. Add the diced potatoes, the cilantro and beef stock. Bring to a boil and then reduce the heat to medium low and cook for 25 minutes or until potatoes are tender, stirring every 5 minutes. Remove from heat and serve over spanish rice or hot flour tortillas.




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