Green Chile Picadillo with Pinto Beans!

Ingredients:

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

1 teaspoon Mexican oregano

1 tomato, diced

2 cups green chile, chopped

1 cup chicken broth

2 large potatoes, peeled and diced

1 tablespoon olive oil

Salt and pepper to taste

Directions:

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.

Add the chopped onion and garlic to the skillet, cooking until the onion is translucent, about 3 minutes.

Stir in the Mexican oregano, diced tomato, and chopped green chile. Cook for an additional 2 minutes.

Pour in the chicken broth, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.

In a separate pan, fry the diced potatoes until golden and crispy, about 5-7 minutes.

Add the fried potatoes to the simmering beef mixture, stirring to combine. Season with salt and pepper to taste.

Serve hot with a side of pinto beans and warm tortillas.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings