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Picadillo or "Spicy Beef" has as many variations as there are good cooks (and in Texas, that's a lot). It can serve as the Tex-Mex equivalent of Sloppy Joes, fill tacos or burritos, or act as a dip for tostadas or corn chips. We like ours best as a comforting supper served with a green salad.

• 1-1/2 pounds lean ground beef
• 1 large onion, chopped
• 2 large fresh tomatoes, peeled and chopped OR one (1) 14-1/2 oz. can whole tomatoes, chopped
• 2 large garlic cloves, crushed
• 2 medium potatoes, cut into 1/2-inch dice
• 1/2 cup beef or chicken stock
• 2 teaspoons apple cider vinegar
• 1 canned chipolte chile with adobo sauce, chopped
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon minced fresh cilantro

Over medium heat, brown the ground beef with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except cilantro.

Simmer over medium-low heat for 20 to 25 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.

Serve warm, sprinkled with cilantro. Makes about 5 cups.

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Note: Pickled jalapeños may be substituted for the chipolte chiles in adobo sauce.

Many cooks use a combination of ground beef and ground pork, or even venison. Just be sure the meat you use is of good quality.