Picadillo

This is one of my favorite recipes. It came from a cookbook published by a fantastic restaurant in Buffalo Gap, TX: http://www.periniranch.com/. Some of my favorite recipes come from their cookbook. I highly recommend it. I have made my own ranch dressing from scratch, fantastic chicken fried steak, incredible cream gravy, and many, many more things from this book. It's the most-used and most-loved cookbook in my house. The following recipe is one I modified:

It is fantastic stuff! I make a big batch and then we have it in regular tacos, put it in our Queso, and wrap it up with eggs and cheese in a tortilla for a great breakfast taco...

Here's my modified version:

2 pounds lean ground beef
1 white onion, chopped
3 cloves garlic, pressed

Brown these together in a large frying pan on medium-low heat, then add:

1/2 cup chopped celery
1/2 cup sliced carrots
1 bell or sweet pepper, chopped

Stir those around, then add:

1 cup beef broth with 2 Tbsp flour mixed in

If the broth doesn't cover the meat mixture, add more until it just barely covers.

Cover and simmer on low for 10 minutes, then add:

1 white potato, peeled and cut into a 1/2 inch dice
2 whole jalapenos for flavor

Cover and simmer for another 10 - 15 minutes.*

*I typically remove the lid and let the liquid simmer off and evaporate for another 20 minutes or so.

Mmmmm!