MEXICAN PICADILLO (BEEF & POTATO)

1 lb ground beef

½ cup onion, diced

1 green bell pepper, diced

2 cups potato, peeled and diced

4 cloves garlic, minced

8 ounces tomato sauce*

1½ cup beef broth

1 tsp salt

¼ tsp ground black pepper

1 tsp ground cumin

1 tsp ground coriander

Baca Juga

1 bay leaf

large skillet

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, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
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.

This Article And Recipe Adapted From This Site