Easy Mexican Picadillo | Perfect Busy Weeknight Dinner

Prepare side dish of rice in the instant pot.

Peel and chop 1 onion and 2 cloves of garlic, set aside.

Peel and chop 1 carrot and 1 small russet potato.

Chop a chayote (or substitute with zucchini or celery).

Chop a handful of green beans into small pieces.

Chop 3 tomatoes coarsely, set aside all veggies in a bowl.

Preheat a large pan over medium heat and add olive oil.

Add chopped onions and garlic to the pan and sauté until translucent.

Add 1 pound of lean ground beef, breaking it apart and sauté until browned.

Add all the chopped veggies and tomatoes to the beef, along with sea salt, pepper, and 1 bay leaf.

Pour in 1/2 cup of beef broth and stir, flattening the mixture out.

Reduce heat to low, cover, and let simmer for 15 minutes.

After 15 minutes, remove the lid and simmer while stirring often for an additional 5 to 10 minutes until the broth is saucy.

Add 1/2 cup of frozen peas and a handful of chopped cilantro, stir, and serve.

Equipment Needed

Allergens