CookPal AI
Mexican Picadillo

Mexican Picadillo

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Proteins

    • 🥩 1 pound ground beef

  • Vegetables

    • 🧄 3 cloves garlic, peeled
    • 🥔 1 1/2 cups russet potatoes, diced
    • 🧅 2 small onions, diced
    • 🍅 3 medium tomatoes
    • 1 jalapeño

  • Seasonings

    • 1 tablespoon chicken bouillon granules
    • 1/2 teaspoon oregano
    • 1/4 teaspoon ground cumin
    • 🧂 Salt, to taste
    • Black pepper, to taste

  • Liquids

    • 💧 1/2 cup water

STEPS

1

Combine ground beef and half of the diced onion in a skillet and cook over medium heat until the onion is translucent and the beef is browned and crumbly, 5-7 minutes. Season with salt and pepper. Drain excess liquid.

2

Place tomatoes, remaining diced onion, garlic, and jalapeño in a pot with enough water to cover the ingredients. Bring to a boil and cook until the tomatoes have burst and the onion and jalapeño have softened, about 5 minutes.

3

Using a slotted spoon, transfer the boiled vegetables to a blender. Add 1/2 cup cooking water, chicken bouillon granules, oregano, cumin, and blend until smooth. Season with salt and pepper.

4

Add the diced potatoes to the ground beef mixture and cook, stirring frequently, for 4-5 minutes.

5

Add the blended tomato mixture to the skillet with the beef and potatoes. Season with salt and pepper, and cook until the potatoes are fork-tender, about 3-5 minutes.

NUTRIENTS

Per 1 serving

🔥

421

Calories

  • 34
    Protein
  • 25
    Carbs
  • 20
    Fats

💡 For a spicier dish, add additional jalapeño or another hot chili of your choice.Serve with rice and refried beans for a classic Mexican meal.Leftovers can be used as filling for tacos or burritos.If you prefer a smoother sauce, strain the blended tomato mixture before adding it to the skillet.