Mexican Picadillo

Ingredients:

1 pound ground beef

1 pound potatoes, diced

1 onion, diced

1 poblano pepper

1 jalapeno pepper

3 cloves garlic, chopped

1 teaspoon paprika

2 teaspoons oregano

2 teaspoons cumin

1 (14.5 ounce) can tomatoes, crushed (or large tomatoes, diced)

1 cup beef broth

Salt and pepper to taste

Directions:

Cook the Beef:

Cook the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Once browned, set aside, reserving 1 tablespoon of grease in the pan.

Cook the Vegetables:

Add the diced potatoes, onion, poblano pepper, and jalapeno pepper to the skillet. Cook until the vegetables are tender, about 10-15 minutes.

Add Garlic and Spices:

Add the chopped garlic and paprika to the skillet. Mix and cook until fragrant, about a minute.

Combine and Simmer:

Return the cooked beef to the skillet. Add the crushed tomatoes and beef broth.

Bring the mixture to a boil, then reduce the heat and simmer until most of the liquid has cooked off, about 5 minutes.