Classic Mexican-Style Picadillo

1. 1

   Gather the ingredients.

2. 2

   In a skillet, combine ground beef and 1/2 of the diced onion and cook over medium heat, breaking up the beef with a spatula, until the onion is translucent and the beef is browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain off the excess liquid.

3. 3

   Meanwhile, place the tomatoes, the remaining 1/2 onion, the garlic, and the jalapeno in a pot with enough water to cover them. Bring to a boil; cook until the tomatoes have burst and the onion and jalapeno have softened, about 5 minutes.

4. 4

   Using a slotted spoon, move the tomatoes, onion, garlic, and jalapeno to a blender jar. Add 1/2 of the tomato cooking water, the chicken granules, oregano, and cumin, and blend until smooth. Season with salt and pepper.

5. 5

   Add the diced potatoes to the ground beef mixture and cook, stirring often, for 4 to 5 minutes. Stir in the tomato mixture, season with salt and pepper, and cook until the potatoes are fork tender, 3 to 5 minutes more.

• Calories 374.59 kcal Moderate
• Protein 21.67 g Good Source
• Carbs 19.49 g Moderate
• Total Fat 22.78 g High
• Saturated Fat 9.14 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 80.51 mg High
• Sodium 474.66 mg High
• Fiber 2.53 g Low Source
• Sugar 2.43 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 112.68 mg Low Source
• Iron 3.11 mg Moderate
• Potassium 338.56 mg Low Source
• Vitamin A 267.41 mcg_rae Good Source
• Vitamin C 35.99 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅