Mexican Picadillo
Mexican Picadillo a spicy hash or stew of meat and vegetables often with raisins and olives that is commonly used as a filling for tacos or served with rice and beans.
Equipment
- 1 saucepan
- Cutting board
- Knife
Ingredients
- 1 pound Ground Beef
- 4 tbsp Mexican Spices divided
- 1 can Fire Roasted Tomatoes
- 2 Chipotle Peppers diced
- 3 cups Baby Potatoes sliced and quartered
- 1 Purple Onions sliced small
- 1 Red Pepper diced
- 1 Yellow Pepper
- 1 Orange Pepper
- 1 Green Pepper
- 2-3 Jalapenos diced
- 3 cups White Rice cooked
- 10 Baby Tomatoes sliced
- 1/2 cup Cilantro chopped
- 1 Lime juice
Instructions
- In a large saucepan add your ground beef, and half of the Mexican seasonings. Toss to combine, cook over medium to high heat for 5 minutes.
- Dice the peppers, and jalapenos and slice the onions and the potatoes.
- Add your fire roasted tomatoes, and chipotle peppers and toss to combine.
- Continue to cook until it is fully cooked.
- Remove from the pan and set to the side.
- Add your onions, peppers, potatoes, jalapenos, and the other half of the Mexican spices to the saucepan and toss to combine.
- Cook over medium to high heat for 5 minutes, make sure to stir often.
- Cover the saucepan and cook for another 10 min or until the potatoes are soft.
- Add the beef to the potato mixture, stir to combine, cover, and cook for 5-7 minutes.
- Cook the white rice as directed on the package and add the Mexican Picadillo on top of it.
- Add the lime juice and half of the diced cilantro and toss to combine.
- Garnish with the sliced tomatoes.
Nutrition
Calories: 626kcalCarbohydrates: 75gProtein: 28gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 264mgPotassium: 1165mgFiber: 8gSugar: 9gVitamin A: 1855IUVitamin C: 144mgCalcium: 142mgIron: 6mg
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