Picadillo

• 2 pounds Diced Potatoes
• 1 pound Ground Beef
• 2 cans Chopped Green Chiles
• 2 whole Jalapenos, Chopped
• 1/2 cups Beef Stock Or Water
• 1 teaspoon Cumin
• Salt And Pepper, to taste
• 1 package Large Flour Tortillas

1. When I was a child in El Paso, a Mexican lady came by each week and did ironing for my mom (oh, did we live large back then!).
2. She showed my mom how to make this and it is still one of my comfort foods.
3. Place all the ingredients except the tortillas in a large pot.
4. Bring to a boil while constantly stirring to break up the meat.
5. Then cover and simmer on low until the potatoes are done.
6. Heat the tortillas however you like.
7. I like to do mine singly in a hot skillet as I like to have a little brown on them, but you can microwave them or use the oven.
8. This will make four to six very good sized burritos.
9. My wife will eat it in a bowl like a stew.
10. I usually double the recipe and freeze them to take to work for lunch.

potatoes, ground beef, green chiles, beef, cumin, salt, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/picadillo/ (may not work)