Entree: Costa Rica – National Cuisine – Picadillo de Papa (Costa Rican seasoned ground beef and potato hash cooked with tomatoes and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 3 medium potatoes, peeled and diced (about 1.25 lb / 575 g)
- 1 cup (240 ml) beef or chicken broth
- 1 tbsp (15 ml) Salsa Lizano
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/2 cup (75 g) frozen peas
- 2 tbsp (8 g) fresh cilantro, chopped
- Lime wedges for serving

Instructions

1. Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes; drain excess fat if needed.
2. Add the chopped onion, red bell pepper, and garlic to the pan and cook until softened, about 4–5 minutes.
3. Stir in the crushed tomatoes and tomato paste, then add the cumin, black pepper, and Salsa Lizano. Cook for 2–3 minutes to meld flavors.
4. Add the diced potatoes and broth. Bring to a simmer, reduce heat to medium-low, cover, and cook until potatoes are tender, about 15–20 minutes. Stir occasionally and add a splash more broth if the mixture becomes too dry.
5. When potatoes are nearly tender, stir in the frozen peas and simmer uncovered for 2–3 minutes until peas are heated through. Taste and adjust salt and pepper.
6. Remove from heat, stir in chopped cilantro, and serve hot with steamed rice or warm tortillas and lime wedges.