1-Getting started with Mexican Picadillo is straightforward and fun, beginning with preparing your ingredients. First, chop 1 medium yellow onion, dice 8 ounces of yellow potatoes, mince 2 cloves of garlic, and chop 1 jalapeno pepper (and optional serrano pepper) to make cooking smooth. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the 1 pound of ground beef, cooking until it’s browned and broken up.

2-Next, toss in the chopped onion and garlic, sautéing for a few minutes until they soften and release their aroma. Stir in the diced potatoes, chopped tomatoes, and peppers, along with 3/4 cup of beef stock for that flavorful base. Add your seasonings: 1 tablespoon of paprika, 1 tablespoon of Mexican oregano, 1 teaspoon of cumin, and salt and black pepper to taste, then reduce the heat and let it simmer for 20 minutes until the potatoes are tender and the meat is fully cooked.

3-As the dish simmers, the flavors meld beautifully, creating a hearty meal ready in about 45 minutes total. For gluten-free adaptations, double-check your stock choice, and if you’re going low-calorie, incorporate more veggies here. Once done, serve it over rice or with tortillas, garnished with fresh lime juice and hot sauce for an extra zing.