Beef Picadillo Bowls

Mildly seasoned ground beef simmered with tender potatoes, sweet carrots, and tomato sauce over fluffy white rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.25/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Kosher
• Halal
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• one-pot
• quick
• comfort food

Ingredients

• 1 pound ground beef (90% lean)
• 1 yellow onion (medium, finely diced)
• 1 russet potato (medium, peeled and finely diced)
• 2 carrots (medium, peeled and diced)
• 1 can canned diced tomatoes (14.5 oz can, with juice)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 cup white rice (uncooked)
• 8 corn tortillas (warmed)

Instructions

1. Combine white rice with 2 cups of water and 1/4 teaspoon salt in a saucepan; bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender.
2. In a large skillet over medium-high heat, brown ground beef and diced yellow onion for 5 minutes until beef is no longer pink; drain excess grease.
3. Stir in diced russet potato, diced carrot, canned diced tomatoes with juice, ground cumin, dried oregano, garlic powder, and remaining 3/4 teaspoon salt.
4. Cover and simmer over medium-low heat for 12 minutes until vegetables are fork-tender and ground beef reaches 160 degrees F.
5. Warm corn tortillas in a dry pan for 30 seconds per side. Serve beef picadillo in bowls over steamed white rice with warm tortillas alongside.

Notes

Dicing the potatoes finely ensures they cook through completely within the 12-minute simmer time.

Nutrition (per serving)

• Calories: 579
• Protein: 30.9 g
• Carbohydrates: 83.3 g
• Fat: 11.4 g
• Fiber: 4.3 g
• Sodium: 879 mg
• Saturated Fat: 4.5 g
• Sugar: 6.8 g
• Cholesterol: 73 mg