Name: Mexican Picadillo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp paprika; salt, to taste; black pepper, to taste; 1/2 medium yellow onion; 3 cloves garlic; 1 jalapeño; 2 Roma tomatoes; 1/2 bunch cilantro; 1 tsp chicken bouillon powder; 1/2 cup water; 2 medium potatoes; 1 cup shredded Monterey Jack cheese; Flour tortillas, for serving

1

In a large, hot skillet, add the ground beef and break it apart with a spoon. Cook until it begins to brown.

2

Season the browning beef with half of the garlic powder, onion powder, paprika, salt, and pepper.

3

While the beef cooks, prepare the sauce. In a blender, combine the chopped onion, garlic cloves, jalapeño, tomatoes, cilantro, chicken bouillon powder, and water.

4

Blend the sauce ingredients until smooth.

5

Add the cubed potatoes to the skillet with the browned beef.

6

Season the potatoes with the remaining garlic powder, onion powder, paprika, salt, and pepper. Stir everything to combine.

7

Pour the blended sauce over the beef and potatoes in the skillet and stir.

8

Bring the mixture to a boil, then reduce the heat to low to maintain a simmer.

9

Cover the skillet and let it simmer for about 30 minutes, or until the potatoes are fork-tender.

10

Uncover the skillet and sprinkle the shredded cheese over the top. Allow it to melt.

11

Serve hot, scooping the picadillo with warm flour tortillas.

Mexican Picadillo

Ingredients

16 Ingredients

Instructions

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