Instructions
Step 1: In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks.
Step 2: Add diced onion and garlic to the skillet; sauté for 2-3 minutes. Stir in diced potatoes and cook for 8-10 minutes, stirring occasionally.
Step 3: Mix in chopped green chiles, diced tomatoes (if using), cumin, smoked paprika, salt, and pepper. Cover and simmer on low for 10 minutes, until potatoes are tender.
Step 4: For the pinto beans, heat a saucepan over medium heat. Sauté diced onion and garlic for 2-3 minutes. Add pinto beans, cumin, chili powder, and salt. Simmer for 5-7 minutes, lightly mashing some beans for a creamy texture.
Step 5: Serve the green chile picadillo alongside the pinto beans. Top beans with shredded cheese and diced onions. Enjoy with warm flour tortillas!
Storage Information
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. Add a splash of water or broth if needed to loosen the beans or picadillo.
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