Picadillo a la Mexicana

Name: Picadillo a la Mexicana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 pound ground beef (90% lean); 1 tablespoon olive oil (extra virgin); 1 yellow onion (medium, diced); 1 green bell pepper (medium, diced); 3 clove garlic (minced); 1 Russet potato (large, peeled, cut into 1/2-inch cubes); 1 can diced tomatoes (undrained); 1 teaspoon ground cumin; 1 teaspoon chili powder; 0.5 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 6 corn tortillas (warmed); 1 avocado (sliced); 1 lime (cut into wedges)

Savory ground beef simmered with diced potatoes, tomatoes, and warm spices, served with warm corn tortillas and fresh avocado.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 3
Cuisine: Mexican
Difficulty: Easy
Cost: $4.94/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 pound ground beef (90% lean)
1 tablespoon olive oil (extra virgin)
1 yellow onion (medium, diced)
1 green bell pepper (medium, diced)
3 clove garlic (minced)
1 Russet potato (large, peeled, cut into 1/2-inch cubes)
1 can diced tomatoes (undrained)
1 teaspoon ground cumin
1 teaspoon chili powder
0.5 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
6 corn tortillas (warmed)
1 avocado (sliced)
1 lime (cut into wedges)

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the diced yellow onion and green bell pepper, sautéing for 4 minutes until softened.
Add the ground beef and minced garlic to the skillet, breaking the beef apart with a wooden spoon. Cook for 5 to 6 minutes until the beef is fully browned and reaches an internal temperature of 160°F.
Stir in the cubed Russet potato, canned diced tomatoes with their juices, ground cumin, chili powder, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side. Divide the beef mixture among plates, serving each portion with 2 warm tortillas, fresh avocado slices, and lime wedges for squeezing.

Notes

Keeps well in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave before serving with freshly warmed tortillas.

Nutrition (per serving)

Calories: 646
Protein: 37.7 g
Carbohydrates: 59.6 g
Fat: 28.9 g
Fiber: 7.7 g
Sodium: 1157 mg
Saturated Fat: 7.8 g
Sugar: 8.3 g
Cholesterol: 97 mg