Registered: 12/02/02
Posts: 7825
Loc: Dallas & Young counties
Ingredients:
1 lb. lean ground beef 2 large russet potatoes, peeled and diced into 1/4" cubes 1/2 cup yellow onion, diced fine (1/4" or less) 1 tablespoon fresh garlic, minced fine 1 tablespoon canola oil 1 teaspoon salt 1 teaspoon coarse ground black pepper 1 teaspoon ground cumino 1 teaspoon chili powder 1 tomato diced 1 cup of mexican rice
Directions:
Heat a large skillet and, when hot, add the oil. Add the ground beef, crumbling as you put it in the skillet. When lightly browned, add the onion, rice, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for 5 minutes. Remove from the heat, serve on some hot flour tortillas.& a red creme soda
Use as a filing for tacos, enchiladas or Chiles Rellenos (stuffed peppers). Picadillo can also be served as an appetizer dip with tortilla chips!
Registered: 02/13/03
Posts: 6735
Loc: a dumpster at white rock lak...
udamdan , i dont want to be rude but here is a super easy recipe from a friend in old mexico . even i was able to make this and it came out fabulous . try it and you will really like it !
Registered: 12/02/02
Posts: 7825
Loc: Dallas & Young counties
Originally Posted By: whiterockjesse
udamdan , i dont want to be rude but here is a super easy recipe from a friend in old mexico . even i was able to make this and it came out fabulous . try it and you will really like it !
That aint rude Jesse , just an improvement on the recipe
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