A Quick Easy Cheat to Mexican Picadillo

So as many of you may already know, I am not a chef but a Mom who has been on a long journey of discovering her cooking skills. I like easy processes and techniques. I have gone through many Pinterest and Google recipes for ways to cheat an authentic meal. Since I have started cooking, I have learned to get through some quick steps or bypass certain processes.

My mother on the other hand loves to cook a long authentic meal. However, as many mothers may know, we don’t always have the time so she also has developed cheat steps to a quick Mexican dish. One of these go to meals of hers is the Mexican Picadillo. It is a good staple dish for a quick Mexican dinner and it has many simple ingredients most of us would already have in our home.

“MexicanPicadillo”

• Servings: “4-5ppl”
• Time: 35 minutes
• Print

A quick and easy way to cut time and make a staple Mexican dinner.

Ingredients

2 lb of ground beef

5 Yukon potatoes

1/2 cup of baby carrots or 3 medium carrots.

1 large bell pepper

1 large tomato or 2 small

3 cloves of garlic

Cumin

1/2 an onion

2 Tablespoons caldo del res or pollo

A couple of small bay leaves or one large

One small can of El Pato jalepeno or chipotle sauce

Jalepeno or serrano (optional for extra spice)

Directions

1. Dice your onions, tomatoes, bell peppers and potatoes. Cut your baby carrot in half or slice your medium carrots up. And mince all 3 garlics.
2. Grab a large pan and heat olive oil with your diced onion, then add your minced garlic.
3. Add your ground beef with some salt and pepper. Cook for about 8 minutes.
4. Add in all your veggies, stir in and let them cook a couple of minutes.
5. Add in your caldo with 2 cups of water. You can add more or less based off your preference. I like mine more soupy.
6. Add in El pato or chipotle. (Also the time to add in your optional spice, depending how spicy you can handle).
7. Let all the juices boil for about 10 monutes or until veggies are soft.

You can eat this as a soup or eat it over a bed of rice. Play with how hot you would like it. My husband and like to eat it with an added jalapeño but for a more discreet taste we will leave it out of the juice so my son can also enjoy it. Buen Provecho!