Instructions
Heat olive oil painting in a large skillet over medium–high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it culinarians.
Add the onion and garlic to the skillet and cook until softened, about 3 twinkles.
Add the minced tomatoes and green bell pepper, and cook for an fresh 5 twinkles.
Add the cumin, oregano, swab, and black pepper to the skillet and stir to combine.
Add the minced potatoes and beef broth to the skillet, stir to combine, and bring to a poach.
Reduce heat to medium–low and let poach, covered, for about 20- 25 twinkles or until the potatoes are tender and the liquid has reduced.
Stir in the green olives, knaveries, and raisins. poach for an fresh 5- 10 twinkles.
Garnish with diced fresh cilantro, if asked .
Serve hot with rice or tortillas, and enjoy Mom’s succulent Picadillo con pop!