Picadillo is a traditional dish in many Latin American countries, often used as a filling for tostadas and tortillas or simply served over rice. In this Mexican version, jalapeños, cumin and oregano add dimension to the ground beef and vegetables, plus because it is so quick and easy, it's sure to become a favorite busy weekday dish to prepare for your hungry family. Makes a terrific dish for entertaining large groups, too.
1 pound ground beef
1 large carrot, chopped
1 large onion, chopped
1 large red bell pepper, chopped
2 small jalapeños, seeded and chopped
1 (14.5-ounce) can diced tomatoes, undrained
6 teaspoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
Corn or flour tortillas for accompaniment
- Cook beef, carrot, onion, bell pepper and jalapeños in large skillet over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink; drain.
- Stir in tomatoes and juice, bouillon, oregano and cumin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes.
- Serve hot with tortillas.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.