Ingredients
For the Picadillo
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced small
1 (14 oz) can diced tomatoes
2 tablespoons tomato sauce
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
Salt and black pepper to taste
1 tablespoon olive oil
For the Beans
2 cups cooked pinto or black beans (or 1 can, drained and rinsed)
½ teaspoon cumin
Salt to taste
Instructions
Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
Add diced potatoes, diced tomatoes, tomato sauce, cumin, paprika, oregano, salt, and pepper. Stir well.
Cover and simmer on low for 15–20 minutes, stirring occasionally, until potatoes are tender and flavors are blended.
In a small saucepan, warm the beans with cumin and salt. Mash slightly for a thicker texture if desired.
Serve picadillo hot with beans on the side, over rice, or with warm tortillas for a comforting, complete dinner.