PICADILLO (STEWED BEEF AND POTATOES) Nov 13 Written By Eleanor Debel PrintPICADILLO Yield 4Prep time10 MinCook time30 MinTotal time40 MinIngredientsSeasoning Mixture:½ tsp garlic powder ½ tsp salt ¼ tsp onion powder ¼ tsp paprika ¼ tsp black pepper 1 lb ground beef ½ white onion, roughly chopped 2 garlic cloves 1 large tomato, roughly chopped 1 jalapeno, roughly chopped ½ bunch cilantro, stems and leaves, washed 1 Tbsp chicken bouillon powder 2 cups potatoes, peeled and cubed into 1 inch pieces 1 cup shredded cheese of choice Tortillas for serving InstructionsIn a blender or food processor combine the chopped onion, garlic cloves, chopped tomato, chopped jalapeno, cilantro and chicken bouillon powder. Add about ¼ cup of water and blend on high until you have a cohesive mixture, it should be thin, as it will cook down with the rest of the ingredients. In a small bowl combine the garlic powder, salt, onion powder, paprika and black pepper and set aside. In a large skillet add the ground beef and set over medium high heat. Break the beef up with a spatula or wooden spoon and let cook until it begins to brown, about 4-5 minutes. Sprinkle the whole thing with the seasoning blend made earlier and continue to cook for 1-2 minutes.Add the peeled, diced potatoes to the beef and stir to combine, then pour in the blended onion and tomato mixture and stir. Bring to a light simmer over medium high heat, then turn down to medium and cook for about 20-30 minutes until the potatoes are nice and tender and the liquid has reduced slightly, cook time will depend on how large your potato cubes are. Once cooked through, sprinkle with the shredded cheese, cover and let cook 3-4 more minutes until the cheese is fully melted. Serve with tortillas on the side to fill with the picadillo mixture, hot sauce and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meathealthyeasypotato Eleanor Debel
PICADILLO (STEWED BEEF AND POTATOES) Nov 13 Written By Eleanor Debel PrintPICADILLO Yield 4Prep time10 MinCook time30 MinTotal time40 MinIngredientsSeasoning Mixture:½ tsp garlic powder ½ tsp salt ¼ tsp onion powder ¼ tsp paprika ¼ tsp black pepper 1 lb ground beef ½ white onion, roughly chopped 2 garlic cloves 1 large tomato, roughly chopped 1 jalapeno, roughly chopped ½ bunch cilantro, stems and leaves, washed 1 Tbsp chicken bouillon powder 2 cups potatoes, peeled and cubed into 1 inch pieces 1 cup shredded cheese of choice Tortillas for serving InstructionsIn a blender or food processor combine the chopped onion, garlic cloves, chopped tomato, chopped jalapeno, cilantro and chicken bouillon powder. Add about ¼ cup of water and blend on high until you have a cohesive mixture, it should be thin, as it will cook down with the rest of the ingredients. In a small bowl combine the garlic powder, salt, onion powder, paprika and black pepper and set aside. In a large skillet add the ground beef and set over medium high heat. Break the beef up with a spatula or wooden spoon and let cook until it begins to brown, about 4-5 minutes. Sprinkle the whole thing with the seasoning blend made earlier and continue to cook for 1-2 minutes.Add the peeled, diced potatoes to the beef and stir to combine, then pour in the blended onion and tomato mixture and stir. Bring to a light simmer over medium high heat, then turn down to medium and cook for about 20-30 minutes until the potatoes are nice and tender and the liquid has reduced slightly, cook time will depend on how large your potato cubes are. Once cooked through, sprinkle with the shredded cheese, cover and let cook 3-4 more minutes until the cheese is fully melted. Serve with tortillas on the side to fill with the picadillo mixture, hot sauce and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meathealthyeasypotato Eleanor Debel
