Picadillo is a Cuban dish made with ground beef and potatoes. It’s the perfect addition to my ‘One Pound Ground Beef, Two Dinners for Two project.
This might look like a funny colored bowl of chili, but trust me: you’ve never had something that tastes quite like this! The sauce is tangy from the apple cider vinegar, and the chipotle peppers bring their heat and smokiness. The tiny cubes of potato make the dish creamy. We like to eat ours with tortilla chips or crunchy red bell pepper strips.
It’s the perfect one-pan meal that can be a hearty appetizer or dinner for two. Dig into this one!
Tip: Use the other half of the meat for my Mushroom and Swiss Patty Melts with Spicy Brown Mustard.
- 1 tablespoon canola oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1/2 pound lean ground beef, 80% lean
- 8 ounces tomato sauce, (1 can)
- 1 medium russet potato, very finely diced
- 1/2 teaspoon powdered beef base
- 1/2 teaspoon apple cider vinegar
- 1 chipotle in adobo, canned, minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 bay leaf, small
- fresh cilantro, about a handful, chopped
- tortilla chips, for serving
Heat a 10” cast iron skillet over medium heat.
Add the canola oil, onion, garlic and ground beef.
Saute the mixture until the beef browns, about 5 minutes.
Drain off excess grease with a paper towel (if desired).
Add the tomato sauce, and then refill the can with water and add it to pan. Add the remaining ingredients except the cilantro.
Simmer for 25-35 minutes, or until the potatoes are cooked through. If the pan ever looks dry, add additional water.
Before serving, stir in the cilantro.
Serve with tortilla chips.