Picadillo, Mexican style ground beef, is a popular lunch meal particularly in Northern Mexico. Picadillo is an easy dish to prepare that’s in every home cook’s repertoire. Picadillo is great for making ground beef tacos, too.

Picadillo almost always has diced onions, potatoes, chiles and carrots and sometimes peas. Like most Mexican dishes, measurements are flexible. You add what you have on hand. My version calls for chile Poblano but you can substitute any type of chile of your choice.

Serve with a stack of hot corn or flour tortillas on the side.

Recipe for Picadillo – Mexican Style Ground Beef

Ingredients:

• 1 1/2 pounds of ground beef

• 1 chile Poblano roasted, peeled, and diced

• 1 medium potato diced

• 2 roma tomatoes diced

• 1 small onion diced

• 2 cloves of garlic minced

• 1 teaspoon of oregano

• Salt to taste

In a large skillet, brown the ground beef and set aside. In the same pan, add the diced onion, diced poblano chile, and minced garlic and cook over low heat until the onion is translucent. Add the tomato, potato and ground beef and mix well. Add a half a cup of water and cover the skillet and cook over low heat for 30 minutes stirring occasionally.