Mexican Picadillo: Ground Beef Recipes

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often more affordable.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, and cabbage is often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are more nutritious, while yams can be less expensive.

Cut 4 Roma tomatoes in half and set aside.

Roughly chop 1/2 of a white onion.

Add tomatoes and onion to a pan lined with parchment paper.

Add 3 garlic cloves and 2 tomatillos to the pan.

Drizzle with avocado oil and broil on high for 10 to 15 minutes until charred.

Dice 1 large potato, leaving the skin on, and cover with water to prevent browning.

Peel and slice 2 carrots, then set aside.

Blend the roasted ingredients until smooth with 1/2 tsp Mexican dry oregano and 2 cups low sodium beef broth.

In a large pan over medium high heat, add 1 lb ground beef and a little oil, then brown the meat.

Add 1/2 of a diced white onion to the pan and cook until slightly softened.

Stir in 1 tbsp smoked paprika, 2 tsp ground ancho chile, 1 1/2 tsp ground onion, 1 tsp ground garlic, 1/2 tsp ground cumin, and 2 tbsp tomato paste; toast for 1 minute.

Add 1 diced tomato and cook for a minute to release juices.

Add the diced potatoes, sliced carrots, and 1 cup frozen corn; mix well.

Add the blended salsa and bring to a gentle simmer.

Chop 1/2 bunch of cilantro and add to the pot, submerging it in the mixture.

Cover and cook for 10 minutes, then add 1 cup frozen peas and cook uncovered for another 10 to 15 minutes until veggies are tender.

Season with salt to taste and serve with Mexican white rice and garnish with chopped cilantro and lime juice.

Cooking Techniques

Equipment Needed

Spice Level: