Serve this on its own, or use it for chalupas, tacos, or nachos.
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
Directions
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.
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.
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.
