Picadillo (Edit recipe)

If you’re looking for different ways to cook ground beef, look no further than picadillo! It’s a true Mexican comfort meal, that can be made in different ways with minimal ingredients. I make this weekly in my house and any time Paul goes on a backpacking trip. Traditionally it’s ground beef and potatoes stewed together- I’ve altered the recipe ever so slightly with Japanese potatoes to give it a sweet bite. Make this ahead and serve over coconut rice or in tacos. Provecho amigos✨

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	632
Fat:	39 g
Carbohydrates:	7 g
Protein:	59 g
Cholesterol:	200 g
Sodium:	1750 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by The Hangry Latina

Serves: 4

Ingredients

0.5 whole Yellow Onion, finely diced
2 lb US Wellness Meats Ground Beef (85% Lean)
3 whole Japanese White Sweet Potato, Peeled, Drained*, and cubed (about 1/5 cups) Substitute for Red Potatoes
0.5 Tbsp Garlic Powder
.5 Tbsp Onion Powder
1.5 cups Water
2 whole Roma Tomato, cubed (I omit these)
1 - 2 Tbsp Salt, to taste
3 Tbsp dried Oregano
2 Tbsp Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Start by lightly browning onions in avocado oil, until golden and translucent.
2. Once golden, add ground beef and carefully break up using a wooden spoon.
3. While meat is browning, cube up sweet potatoes and let soak in cold water for at least 20 minutes. (*Submerging in water will result in a more tender, softer potato)
4. Add onion and garlic powder, tomatoes (optional), and 1 tbsp of bouillon. Combine well.
5. The meat should be about 85% cooked, lightly golden in color which is when you can add potatoes and water, plus remaining bouillon. Stir well and cover with lid.
6. After about 10 minutes, potatoes will soak up the water and cook in the meat’s juices.
7. Uncover and let potatoes and meat brown for additional 5-10 minutes. Crush oregano in your hands and add to picadillo.
8. Add salt to taste, or an additional 1/2 tsp of chicken bouillon. Serve over a bed of rice or in your favorite tortillas.