This Mexican Picadillo (Beef and Potatoes) makes an easy weeknight dinner the whole family will love! Serve with tortillas or rice for a complete, comforting meal.
15m
PREP TIME
40m
COOK TIME
165
CALORIES
13
INGREDIENTS
Servings: 8
Ingredients
- 3 medium plum tomatoes, cored
- 3/4 cup finely chopped white onion, divided
- 1 medium jalapeño pepper, stemmed
- 3 medium garlic cloves
- 1 tablespoon vegetable oil
- 1 pounds lean ground beef
- 1 medium russet potato, peeled and cut into 1/2-inch cubes
- 1 medium carrot, peeled and sliced into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon Lawry's® Casero Ground Cumin
- 1/4 teaspoon El Guapo® Ground Cinnamon (Canela Molida)
- 1/2 cup raisins (optional)
- 1/2 cup El Guapo® Sliced Almonds (Almendras Rebanadas), divided
INSTRUCTIONS
- 1 Place tomatoes, 1/4 cup of the onion, jalapeño and garlic in blender container. Cover. Blend on high until smooth. Set aside.
- 2 Heat oil in large deep skillet on medium heat. Add remaining 1/2 cup onion; cook and stir 3 minutes until softened. Add ground beef; cook and stir 7 minutes until browned. Stir in tomato mixture, potatoes, carrots, salt, cumin and cinnamon. Reduce heat to medium-low; cover and simmer 25 minutes, stirring occasionally.
- 3 Stir in raisins and 1/4 cup of the sliced almonds. Cook 5 minutes longer. Serve with warm tortillas or steamed white rice, or use as a stuffing for peppers. Garnish with remaining sliced almonds.
