Serve this on its own, or use it for chalupas, tacos, or nachos.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
2 pounds ground beef
3 cups warm water
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 tablespoon salt
1/4 teaspoon pepper
1 onion, diced
2 tomatoes, diced
1 green bell pepper, diced
Preparation
Step 1
1. Cook the meat in a large skillet over medium heat, stirring to break up any lumps. Cook for 7 to 8 minutes until browned. Drain off any fat. Stir in 1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8 to 10 minutes.
Step 2
2. Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes. Stir in the remaining 2 cups water and simmer for 8 minutes.
Variation
Step 3
To make this really interesting, add some pecans and raisins to the picadillo 2 minutes before it’s done. This variation makes a great stuffing for Chiles Rellenos.
Los Barrios Family Cookbook by Diana Barrios Treviño. Copyright © 2002 by Diana Barrios Treviño. Published by Random House Publishing Group. All Rights Reserved.
Diana Barrios Treviño and her brother, Louie Barrios, own and operate Los Barrios restaurant, which The New York Times recently praised as one of the top restaurants in the San Antonio area (although locals have known that for years). She regularly champions Tex-Mex cooking on the Today show, and has appeared on Good Morning America and Food Nation with Bobby Flay.
