High Protein Low Calorie Picadillo

20 mins
Serves 4
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Directions

  1. 1Heat up a pot at low to medium heat and add a tablespoon of olive oil.
  2. 2Heat up a pot at low to medium heat and add a tablespoon of olive oil.
  3. 3Heat up a pot at low to medium heat and add a tablespoon of olive oil.
  4. 4Add half a cup of diced onions and one and a half tablespoons of minced garlic.
  5. 5Add half a cup of diced onions and one and a half tablespoons of minced garlic.
  6. 6Add half a cup of diced onions and one and a half tablespoons of minced garlic.
  7. 7Once the onions are translucent, add one pound of 96% lean ground beef, a tablespoon of Lawry's seasoned salt, and a teaspoon of black pepper.
  8. 8Once the onions are translucent, add one pound of 96% lean ground beef, a tablespoon of Lawry's seasoned salt, and a teaspoon of black pepper.
  9. 9Once the onions are translucent, add one pound of 96% lean ground beef, a tablespoon of Lawry's seasoned salt, and a teaspoon of black pepper.
  10. 10Wash and chop three tomatoes into small pieces and add to the meat once browned. Cover and cook for 10 minutes.
  11. 11Wash and chop three tomatoes into small pieces and add to the meat once browned. Cover and cook for 10 minutes.
  12. 12Wash and chop three tomatoes into small pieces and add to the meat once browned. Cover and cook for 10 minutes.
  13. 13While the meat cooks, chop four carrots (leaving the skin on or peeling them) and one russet potato into small cubes.
  14. 14While the meat cooks, chop four carrots (leaving the skin on or peeling them) and one russet potato into small cubes.
  15. 15While the meat cooks, chop four carrots (leaving the skin on or peeling them) and one russet potato into small cubes.
  16. 16Once the tomatoes have released their juices, add the chopped carrots and potatoes to the pot. Cover and cook for 10 more minutes.
  17. 17Once the tomatoes have released their juices, add the chopped carrots and potatoes to the pot. Cover and cook for 10 more minutes.
  18. 18Once the tomatoes have released their juices, add the chopped carrots and potatoes to the pot. Cover and cook for 10 more minutes.
  19. 19Chop two Mexican squashes into small pieces and add them to the picadillo.
  20. 20Chop two Mexican squashes into small pieces and add them to the picadillo.
  21. 21Chop two Mexican squashes into small pieces and add them to the picadillo.
  22. 22Add one tablespoon of chicken bouillon, mix well, then add two-thirds of a cup of corn and a little cilantro. Add a quarter cup of water. Mix and cook for 20 minutes, stirring occasionally.
  23. 23Add one tablespoon of chicken bouillon, mix well, then add two-thirds of a cup of corn and a little cilantro. Add a quarter cup of water. Mix and cook for 20 minutes, stirring occasionally.
  24. 24Add one tablespoon of chicken bouillon, mix well, then add two-thirds of a cup of corn and a little cilantro. Add a quarter cup of water. Mix and cook for 20 minutes, stirring occasionally.

Ingredients

  • 1 pound ground beef
  • 1 pound ground beef
  • 1 pound ground beef
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 0.5 cup onion
  • 0.5 cup onion
  • 0.5 cup onion
  • 1.5 tbsp minced garlic
  • 1.5 tbsp minced garlic
  • 1.5 tbsp minced garlic
  • 2 Mexican squash
  • 2 Mexican squash
  • 2 Mexican squash
  • 1 russet potato
  • 1 russet potato
  • 1 russet potato
  • 1 tbsp Lawry's seasoned salt
  • 1 tbsp Lawry's seasoned salt
  • 1 tbsp Lawry's seasoned salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.66 cup corn
  • 0.66 cup corn
  • 0.66 cup corn
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water

Equipment

potwooden spoonknifecutting boardblender (optional)
High Protein Low Calorie Picadillo | Clip Recipe