Picadillo with Potatoes (Edit recipe)

This easy Mexican inspired Picadillo and Potatoes recipe is made with ground beef, potatoes, tomatoes, olives, raisins and the best spices. Coming together all in one pan and bursting with flavor. It's a hearty meal that the whole family will love. You can serve over the potatoes or cauliflower rice for an extra vegetable. Traditionally, the potatoes are mixed right in but I just love the little crispiness brought to the dish by serving the Picadillo over top of them. You do you!

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	489
Fat:	23 g
Carbohydrates:	33 g
Protein:	35 g
Cholesterol:	100 g
Sodium:	344 mg
Fiber:	4 g
Sugars:	10 g
Calculated for total recipe.

by Penny's Primal

Serves: 4-6

Ingredients

1 lb Ground Beef
2 whole Russet Potatoes, large potatoes, peeled and diced small
1 cup Onion, diced and divided in two
14.5 oz Fire Roasted Diced Tomatoes
5 oz Stuffed Manzanilla Olives, drained
0.25 cup Raisins, unsweetened
1 cup Beef Broth, I like Kettle & Fire
2 Tbsp Tomato Paste
1 Tbsp Balsamic Vinegar
1 tsp Garlic Powder
1 tsp Chili Powder
1 Tbsp Ground Cumin
0.25 cup Cilantro, fresh, chopped
2 Tbsp Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add oil to a large skillet
Add potatoes and half of the diced onion and cook until potatoes are browning
Move potatoes to a sheet pan and keep warm in a 200˚ oven (omit this step if you plan to mix them in)
Add beef and remaining onions to pan and cook till beef is no longer pink
Add tomatoes and the spices, stir
Add tomato paste and broth, stir
Add olives, raisins and balsamic, stir
Simmer 10 minutes
Stir in cilantro
If you wish to stir in potatoes do so now or serve the Picadillo over top of the potatoes
Enjoy!