Mexican Picadillo

This post is a recipe I use from : My Cocina, My Kitchen

**I've modified this recipe in blue for our taste, but the original recipe is fantastic also. You can click the link above for the original recipe and more pictures.

Ingredients:

1lb lean ground beef  (1.5 lbs)

2 medium russet potatoes, peeled and diced into 1/2inch cubes  (I use more potatoes- like 5)

1/2 cup yellow onion, diced fine 

1/4 cup red bell pepper, diced fine  (I use more red   pepper)

1 tablespoon fresh garlic, minced fine 

Add as needed ADOBO all purpose seasoning

2 tablespoon canola oil (Olive Oil)

1 teaspoon salt (Not needed if using ADOBO)

1/4 teaspoon fresh ground coarse ground black pepper 

1 teaspoon fresh ground cumin (I don't use this)

1 cup beef stock (2 cups beef stock)

1/2 cup cilantro (Not used)

2 large tomatoes, cored, peeled, and cut into 1/2inch pieces (1 tomato)

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 onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes.

Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas.