Ground Beef and Potato Picadillo Skillet

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup green olives, sliced
• 2 tablespoons raisins
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cinnamon
• 1/4 cup water
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add ground beef, breaking it into small pieces with a spoon, and cook until browned.
3. 3 Remove beef with a slotted spoon and set aside.
4. 4 In the same skillet, sauté onions and garlic until softened.
5. 5 Add potatoes, diced tomatoes, olives, raisins, cumin, chili powder, cinnamon, and water.
6. 6 Stir in the cooked beef, season with salt and pepper, and bring to a simmer.
7. 7 Cover and cook for about 20 minutes, or until potatoes are tender.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add diced bell peppers for extra crunch and color.
• Substitute ground turkey for a leaner option.

Substitutions

• Use tomato sauce if diced tomatoes are unavailable.
• Substitute dried cranberries for raisins if preferred.

Pairings

• A refreshing cucumber salad
• A simple black bean side dish

Nutrition

Tips

• Feel free to adjust the spices to suit your taste.
• For a richer flavor, add a splash of beef broth instead of water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with fluffy white rice and a side of avocado slices.
• Pair with warm corn tortillas for a complete meal.

FAQ