MEXICAN PICADILLO

MEXICAN PICADILLO 1 lb lean ground beef 2 medium russet potatoes, peeled and diced into 1/2 inch cubes 1/2 cup yellow onion, diced fine (1/4 inch or less) 1/4 cup red bell pepper, diced fine (1/4 inch or less) 1 tablespoon fresh garlic, minced fine 2 tablespoon canola oil 1 teaspoon salt 1/4 teaspoon fresh ground coarse ground black pepper 1 teaspoon fresh ground comino (cumin) 1 cup beef stock 1/2 cup cilantro 2 large tomatoes, cored, peeled, and cut into 1/2inch pieces Heat a large skillet and, when hot, add the canola oil. Add the ground beef, crumbling as you put it in the skillet. When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes, and then the cilantro. Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas. Tip: If you would like to spice it up, add a chopped jalapeno. Picadillo