Mexican Picadillo

Ingredients

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• 1 lb ground beef
• ½ cup onion diced
• 1 green bell pepper diced
• 2 cups potato peeled and diced (russet or gold)
• 4 cloves garlic minced
• 8 ounces tomato sauce
• 1½ cup beef broth
• peas (optional)
• diced carrots (optional)

On Hand

• 1 tsp salt
• ¼ tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 bay leaf

Instructions

• Heat a large skillet over medium heat, add ground beef . Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
• Add in diced onion , green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
• Pour in tomato sauce and beef broth . Add in seasonings: salt , black pepper , cumin , and coriander . Stir to combine. Add bay leaf .
• if adding additional veggies ( peas , carrots , etc.) add them in with the tomato sauce and beef broth. Let simmer to soften and absorb flavor.
• Bring mixture to a simmer, cover and let cook for 10 minutes.
• Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
• Serve warm with flour tortillas and rice.