I'm doing brunch at deer camp Thursday, and that sounds like a warm plan that fits in a tortilla

I winged it my first time. Don't add tomato sauce. I was corrected on that mistake by a lady at work.

I cooked my potatoes ahead before dicing them up and adding them. It's pretty simple really. I looked at it like a dry Chili.

Browned the meat, with diced onions and peppers. Added some diced tomatoes and seasoned to my liking and added the potatoes back in.

Go to a couple taquerias and order it and see what's inside. Lots of different takes for sure.

We talkin TexMex Picadillo here or real deal Latin picadillo?

I'll go with the former

Ground beef
Finely diced potatoes 1/3c-1/2c per pound of meat
diced onion 1/3 c pp (about half a medium onion)
diced green bell 1/3 pepper pp
diced tomato 1/2 Roma pp (I like to peel and seed mine first)
minced garlic 1 clove pp
salt & pepper 1 tsp pp
cumin and Mexican oregano 1/2 tsp pp
1 guajillo pod. Seeds removed

Saute beef until about half done. Drain beef and add onion & bells. Finish cooking. Add everything else and stir another minute or two. Cover with water and bring to a simmer. Simmer until water is cooked out and potatoes are tender. You may need to add more water as you finish if the potatoes need more time

If you want Latin, now open Pandora's box to carrot, peas, capers, olives, black beans, corn, etc.

Agree with AgsMnn. Ignore any recipe that calls for tomato sauce and also chili powder.

FIDO*98* said:

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We talkin TexMex Picadillo here or real deal Latin picadillo?

I'll go with the former

Ground beef
Finely diced potatoes 1/3c-1/2c per pound of meat
diced onion 1/3 c pp (about half a medium onion)
diced green bell 1/3 pepper pp
diced tomato 1/2 Roma pp (I like to peel and seed mine first)
minced garlic 1 clove pp
salt & pepper 1 tsp pp
cumin and Mexican oregano 1/2 tsp pp
1 guajillo pod. Seeds removed

Saute beef until about half done. Drain beef and add onion & bells. Finish cooking. Add everything else and stir another minute or two. Cover with water and bring to a simmer. Simmer until water is cooked out and potatoes are tender. You may need to add more water as you finish if the potatoes need more time

If you want Latin, now open Pandora's box to carrot, peas, capers, olives, black beans, corn, etc.

Agree with AgsMnn. Ignore any recipe that calls for tomato sauce and also chili powder.

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Excellent. Pretty much what I had in mind. A few jalapeños/serranos may find their way in there.

Interesting the no tomato sauce takes.

I have had a multitude of types over the years and without question my least favorites are always the ones without obvious tomato sauce.