International Flair: Picadillo

This recipe is originally from a 2007 issue of Latina magazine, but it’s not the same one that’s posted on their website, so I’ll go ahead and post it here.  This version doesn’t have raisins in it.  I’ve made a few modifications, but the basic ingredients and quantities are from the Latina version.

Since there’s so much chopping, it’s not super fast, but there isn’t a lot of hands on cooking time and it makes a pretty complete meal since it has meat, potatoes, and vegetables in it.  It can be used for filling tortillas or served over rice or just eaten on its own.


  • 1 lb ground beef
  • 1 onion, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 2 large potatoes (or more, depending on your preferences)
  • 2 large tomatoes, finely chopped


  1. Brown the ground beef in a large skillet or dutch oven.
  2. Add the onion and pepper, salt, and spices and stir to combine.
  3. Cook over medium heat about 10 minutes, stirring frequently.
  4. Stir in the potatoes, reduce heat to medium-low, cover and cook till potatoes are tender (20-40 minutes).
  5. Stir in the tomatoes and simmer, covered, another 5 minutes.

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