– 2 Tbsp avocado oil – ½ white onion chopped (1 cup) – 2 cups potato peeled and chopped* – 1 pound ground beef I use 10% fat – 1 large carrot peeled and chopped – 1 red bell pepper chopped – 1 jalapeno or chili of choice, seeded and finely chopped – 3 cloves garlic minced – 2 fresh tomatoes diced (about 2 cups) – 1 cup green peas optional** – 1 cup beef broth – 1 tsp sea salt – 2 tsp dried oregano – 1/2 tsp ground cumin – ¼ cup fresh cilantro chopped
Stir the chopped potatoes into the pot and cover. Cook for 2–3 minutes while chopping other vegetables.Move the onion and potato aside and add the ground beef.
After 2 minutes, spatula-cut the beef.Cook red bell pepper, jalapeño, and garlic for 2 minutes.Beef broth, diced tomatoes, green peas, sea salt, dried oregano, and ground cumin.
Serve picadillo with steamed white, brown, or homemade Spanish rice, flour tortillas, black beans, avocado, sour cream, and fresh cilantro, tacos, or empanadas.