Hearty Mexican Picadillo Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup (150 grams) frozen peas
02 -
1 medium carrot, diced
03 -
240 milliliters beef broth
04 -
120 milliliters tomato sauce
05 -
2 large tomatoes, diced
06 -
2 large potatoes, chopped small
07 -
2 cloves garlic, minced
08 -
1 small onion, chopped fine
09 -
2 tablespoons vegetable oil
10 -
450 grams ground beef
→ Seasonings
11 -
1 bay leaf
12 -
0.5 teaspoon freshly ground black pepper
13 -
0.5 teaspoon salt, or however you like
14 -
1 teaspoon dried oregano
15 -
1 teaspoon paprika
16 -
1 teaspoon ground cumin
# Instructions:
01 -
Dish it up hot. Spoon over rice, stuff into tostadas, or scoop onto warm tortillas. Taste and tweak your seasonings if you want.
02 -
Dump in the frozen peas for the last 5 minutes of simmering. Stir until the peas get warm and green. Fish out the bay leaf before serving.
03 -
Pop a lid on the pan and let everything simmer for about 15 to 20 minutes, stirring here and there, until potatoes go soft and your sauce thickens.
04 -
Pour in the beef broth and tomato sauce. Toss in the bay leaf, black pepper, salt, oregano, paprika, and cumin. Mix everything together and bring to a slight bubble.
05 -
Toss the tomatoes, carrots, and diced potatoes into the pan next. Stir occasionally and cook for a good 5 minutes until veggies start to soften up.
06 -
Slide the ground beef into the pan, break it up with your spoon, and cook until browned and cooked through—usually five to seven minutes. Drain off the extra fat if you notice it.
07 -
First off, heat that vegetable oil in a big pan on medium. Throw in the chopped onion and cook for about three minutes until it softens up. Add in garlic and let it go for half a minute so it smells awesome.
# Notes:
01 -
Let it sit so the flavors really come through. It’s even tastier the next day as leftovers.
02 -
If you’re eating low carb, swap out the potatoes for chopped cauliflower or bell peppers.
03 -
Go ahead and make double if you wanna meal prep or have a crowd to feed.