Mexican Picadillo

by Bailey Zygutis, Nutritionist, The Moore Way Health & Fitness

Picadillo (think hash) is a time-honored dish in such Latin American countries as Mexico, Puerto Rico and Cuba. Filipinos also favor this traditional dish. We’re skipping the raisins and olives and other regional ingredients for this south-of-the-border spin.

  • 4 Yellow potatoes
  • 1 Yellow onion
  • 2 Jalapeños
  • 2 Tomatoes
  • 1 lb Ground beef
  • 1 tbs Avocado oil
  • 1 cup Beef broth
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 2 cloves Garlic
  • 2 tbs Cilantro
  • Salt & pepper to taste

1. Heat large skillet with avocado oil.

2. Slice onions, dice jalapeños and chop potatoes into 1/2 inch pieces. Add to pan and sauté to soften for about 5 minutes.

3. Add ground beef and brown slightly.

4. Mince garlic, add to pan along with diced tomatoes. Stir thoroughly to combine, then add broth and seasonings

5. Cover and let simmer for approximately 20 minutes, stirring occasionally.

6. Serve with warm tortillas or white rice, with cilantro and fresh lime.

Serves 4-6 | Time to Table 45 mins