This 20-Minute prep Mexican Picadillo is based on my grandmother-in-law’s original Mexican Picadillo Recipe. The perfect busy weeknight dinner. Easy to make and full of flavor.
- 1 small onion
- 2 small carrots
- 500 g lean ground beef (a little more than a pound)
- 1/2 Tbsp lime juice (about 1/2 a lime)
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1/4 tsp Pepper
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 Tbsp chopped fresh coriander (optional)
- 1 chili (optional)
If needing rice as a side start by preparing rice and while rice is steaming prepare the Mexican Picadillo.
Heat a large pan or skillet over medium-high heat.
Peel and chop onion. Peel and dice carrots.
Add a splash of flavorless oil to your pan, then add onion and fry until translucent stirring often.
Add diced carrots, ground beef and lime juice, salt, pepper and cumin to pan and break up the ground beef into small pieces so it doesn’t stick together.
Add tomato sauce and chicken broth and bring to the boil. Once boiling reduce heat to low and let simmer for approximately 5 minutes. Stir often to ensure meat cooks evenly.
Add frozen peas and corn and let simmer another 2-3 minutes or until frozen vegetables are hot.
Sprinkle with chopped fresh coriander and fresh chili if you like.
Serve over rice or with bread.
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source : greenhealthycooking.com