This Mexican-style beef picadillo is the kind I grew up eating. This version is a slow-simmered ground beef stew with potatoes, onions, tomatoes, garlic, and some bold spices. It’s a delicious, warming dinner idea for when you want healthy comfort food!
0 Heat a 3-quart (or larger) pot (with a matching lid) over medium heat on the stovetop. Add the ground beef and brown for 15 minutes, or until the beef is cooked through, crumbling the beef while cooking. Drain any excess grease.
1 While the ground beef is cooking, dice the potatoes, bell pepper, onion, and garlic.
2 Add the potatoes, bell peppers, onions, garlic, diced tomatoes, ACV, chili powder, cumin, oregano, bay leaf, salt, and pepper to the pot, and stir to combine.
3 Pour the broth into the pot, taste the mixture, and add more salt if desired.
4 Bring the picadillo to a low boil, then reduce the heat to a simmer and simmer for 1 hour, leaving the lid cracked.
5 Serve the picadillo with charred tortillas and cilantro, and enjoy!
