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Green Chile Picadillo with Pinto Beans!

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Looking for a spicy, hearty meal? Try this Green Chile Picadillo with Pinto Beans! 🌶️🔥
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Mexican oregano
1 tomato, diced
2 cups green chile, chopped
1 cup chicken broth
2 large potatoes, peeled and diced
1 tablespoon olive oil
Salt and pepper to taste
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.
Add the chopped onion and garlic to the skillet, cooking until the onion is translucent, about 3 minutes.
Stir in the Mexican oregano, diced tomato, and chopped green chile. Cook for an additional 2 minutes.
Pour in the chicken broth, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
In a separate pan, fry the diced potatoes until golden and crispy, about 5-7 minutes.
Add the fried potatoes to the simmering beef mixture, stirring to combine. Season with salt and pepper to taste.
Serve hot with a side of pinto beans and warm tortillas.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings

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