Directions
- 1Heat up a pot at low to medium heat and add a tablespoon of olive oil.
- 2Add half a cup of diced onions and one and a half tablespoons of minced garlic.
- 3Once 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.
- 4Wash and chop three tomatoes into small pieces and add to the meat once browned. Cover and cook for 10 minutes.
- 5While the meat cooks, chop four carrots (leaving the skin on or peeling them) and one russet potato into small cubes.
- 6Once the tomatoes have released their juices, add the chopped carrots and potatoes to the pot. Cover and cook for 10 more minutes.
- 7Chop two Mexican squashes into small pieces and add them to the picadillo.
- 8Add 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
- 4 carrots
- 3 tomatoes
- 0.5 cup onion
- 1.5 tbsp minced garlic
- 2 Mexican squash
- 1 russet potato
- 1 tbsp Lawry's seasoned salt
- 1 tsp black pepper
- 1 tbsp chicken bouillon
- 1 tbsp olive oil
- 0.66 cup corn
- 0.25 cup cilantro
- 0.25 cup water
Equipment
potwooden spoonknifecutting boardblender (optional)
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