Healthy Mexican Picadillo Recipe

Ingredients

• 1 large russet potato (chopped in small cubes)
• 2 to 3 tablespoon vegetable or canola oil
• 1 lb 96% ground beef
• ¼ teaspoon garlic salt
• 1 cup chopped onion (½ medium onion)
• 1 medium poblano pepper, jalapeño or 1 Anaheim chile (chopped)
• 1 large tomato or 2 medium roma tomatoes (chopped)
• 4 oz tomato sauce
• ½ cup broth (chicken, beef or vegetable. Anything works. Add more for a more juicy dish)
• ½ cup frozen peas
• ½ cup roasted or regular corn kernels
• 1 ½ tsp kosher salt
• 1 tsp black pepper

Steps

1. 1

   Cook the cubed potatoes in 2 to 3 tablespoons of oil in a medium skillet on medium heat. Keep stirring to ensure that the potatoes are cooked even.

2. 2

   Cook the potatoes first or do this while the potatoes are cooking; Cook the ground beef in a medium sauce pan on medium high heat. Add the garlic salt.

3. 3

   Break the beef with the spoon into small pieces while you stir.

4. 4

   When the meat is ¾ cooked, add the onions and poblano pepper (or Anaheim chile) and cook for 2 minutes.

5. 5

   Add the chopped tomato, tomato sauce, broth salt & pepper. Cook until the onion becomes clear and meat is completely cooked.

6. 6

   Add the frozen peas, corn kernels and potatoes. Cook for another 2 to 3 minutes on low heat to incorporate all the flavors. Taste for seasoning and add salt and/or pepper according to taste if necessary.

7. 7

   Remove from heat and serve while is hot.