Start by frying the ground beef in a large skillet over medium heat. As the meat begins to cook, use a spatula to break it up into small pieces. This step is crucial for achieving the fine texture that makes this Picadillo so special. Let the beef simmer in its own juices for about 15 minutes. Once it’s nicely browned, drain the excess grease and continue breaking the meat into smaller bits.

Next, season the meat with a pinch of salt and pepper. Add the chopped yellow onion, green bell pepper, and minced garlic to the skillet. Stir everything together, making sure the vegetables are evenly distributed. Cook the mixture for another 5-7 minutes until the onions are translucent and the bell pepper is tender.

Now, it’s time to add the cubed potatoes. Toss them into the skillet with the beef and vegetables, stirring to combine. Allow the potatoes to fry for a few minutes. This initial frying helps them absorb the flavors of the meat and veggies, creating a more cohesive dish.

Pour in the can of diced tomatoes and the small can of tomato sauce. Add the two tomato chicken bouillon cubes, crumbling them slightly to help them dissolve more quickly. Stir in 1 1/2 cups of water (or 2 cups if you prefer a juicier Picadillo). Mix everything thoroughly to ensure the bouillon cubes are fully incorporated.

Cover the skillet and let the Picadillo simmer on low heat for about 30-45 minutes. This slow cooking allows the flavors to meld together beautifully. Check the dish occasionally, giving it a gentle stir to prevent sticking. If you notice the mixture becoming too thick, add a bit more water to reach your desired consistency.

As the Picadillo simmers, the potatoes should become tender and start to break down slightly, adding thickness to the sauce. Continue cooking and stirring until the potatoes are soft and have absorbed the delicious flavors of the dish. The goal is to achieve a rich, hearty consistency where the meat and potatoes blend seamlessly.