Mexican Picadillo (Ground Beef & Potato Stew)

Instructions:

1. In a large skillet or pot, brown the ground beef over medium heat until fully cooked. Drain excess grease.
2. Add the onion, bell pepper, carrots, and garlic. Sauté until the vegetables begin to soften.
3. Stir in the diced potatoes and mix well.
4. Pour in the tomato sauce and broth, then add the chili powder, cumin, paprika, oregano, salt, and pepper. Add the bay leaf if using.
5. Bring the mixture to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
6. Taste and adjust seasoning as needed.
7. Serve hot with warm tortillas and enjoy.

Variations

• Add peas during the last few minutes of cooking for added color and sweetness.
• Stir in a spoonful of chipotle in adobo for smoky depth.
• Replace beef with ground turkey for a lighter version.
• Add raisins for a traditional sweet-savory twist in some regional picadillo styles.

Tips

• Cut the potatoes into uniform pieces so they cook evenly.
• If the stew thickens too much, add a splash of broth to loosen it.
• Let the picadillo rest for a few minutes before serving—this helps the flavors meld beautifully.
• Leftovers taste even better the next day and make excellent taco or burrito filling.