This Mexican Picadillo (Beef and Potatoes) makes an easy weeknight dinner the whole family will love! Serve with tortillas or rice for a complete, comforting meal.
15m
PREP TIME
40m
COOK TIME
165
CALORIES
13
INGREDIENTS
This Mexican Picadillo (Beef and Potatoes) makes an easy weeknight dinner the whole family will love! Serve with tortillas or rice for a complete, comforting meal.
15m
PREP TIME
40m
COOK TIME
165
CALORIES
13
INGREDIENTS
Ingredients 8 Servings
- 3 medium plum tomatoes, cored
- 3/4 cup finely chopped white onion, divided
- 1 medium jalapeño pepper, stemmed
- 3 medium garlic cloves
- 1 tablespoon vegetable oil
- 1 pounds lean ground beef
- 1 medium russet potato, peeled and cut into 1/2-inch cubes
- 1 medium carrot, peeled and sliced into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon El Guapo® Ground Cumin
- 1/4 teaspoon El Guapo® Ground Cinnamon (Canela Molida)
- 1/2 cup raisins (optional)
- 1/2 cup El Guapo® Sliced Almonds (Almendras Rebanadas), divided
INSTRUCTIONS
- 1 Place tomatoes, 1/4 cup of the onion, jalapeño and garlic in blender container. Cover. Blend on high until smooth. Set aside.
- 2 Heat oil in large deep skillet on medium heat. Add remaining 1/2 cup onion; cook and stir 3 minutes until softened. Add ground beef; cook and stir 7 minutes until browned. Stir in tomato mixture, potatoes, carrots, salt, cumin and cinnamon. Reduce heat to medium-low; cover and simmer 25 minutes, stirring occasionally.
- 3 Stir in raisins and 1/4 cup of the sliced almonds. Cook 5 minutes longer. Serve with warm tortillas or steamed white rice, or use as a stuffing for peppers. Garnish with remaining sliced almonds.
NUTRITION INFORMATION
(per Serving)
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