Mexican Picadillo

Ingredients

• 1 pound ground beef
• 1 onion , diced, divided
• 4 Romas tomatoes
• 3 cloves garlic , peeled
• 1 jalapeno pepper , seeded, or more to taste
• 1 tablespoon chicken bouillon granules , such as Knorr
• 0.5 teaspoons oregano
• 0.25 teaspoons ground cumin
• 0.5 cups water
• salt and freshly ground black pepper , to taste
• 1.5 cups russet potatoes

Instructions

1. 1

   Gather the ingredients.

2. 2

   Combine ground beef and 1/2 of diced onion in a skillet and cook over medium heat, breaking up beef with a spatula, until onion is translucent and beef is browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain excess liquid.

3. 3

   Meanwhile, place tomatoes, remaining 1/2 onion, garlic, and jalapeno in a pot with enough water to cover ingredients. Bring to a boil; cook until tomatoes have burst and onion and jalapeno have softened, about 5 minutes.

4. 4

   Using a slotted spoon, transfer tomatoes, onion, garlic, and jalapeno to the jar of a blender. Add 1/2 cooking water from tomatoes, chicken granules, oregano, and cumin, and blend until smooth. Season with salt and pepper.

5. 5

   Add diced potatoes to ground beef mixture and cook, stirring frequently, for 4 to 5 minutes. Add tomato mixture, season with salt and pepper, and cook until potatoes are fork tender, 3 to 5 minutes more.