Southern Picadillo

Southern Picadillo – Looking for a good Tex-Mex meal or two or three?

This Picadillo is ridiculously tasty and can be altered to serve in many forms.  I’ll usually make double the recipe and use it for tacos, Empanadas or Empanada cups, Relleno in a hot or green bell pepper, in a rice bowl, or even like a bowl of chili, etc etc etc…

I cannot speak to it’s status on the “health” scale, but it’s free of most allergens, versatile, homemade, and fairly easy to make.  In my experience, if you are exercising, keeping all things in moderation, and including fresh greens in your daily diet this can be healthy enough.  Choosing fresh ingredients and quality meats can also make a huge difference.  Good luck out there!  enjoy!

Ingredients

• 2-3 tbsp Butter
• 1/2 c Onion, sweet, chopped (1/2 small onion)
• 2-3 cloves Garlic cloves, minced or crushed
• 1 lb Ground beef (I typically use grassfed and lean or extra lean.)
• 1/4 each Red, Yellow, Orange, & Green Bell peppers, chopped (if using only 2 of the 3 choose green as one of them)
• 1/2-1 tbsp Lawry’s seasoned salt (or sea salt)
• 1/2-1 tbsp Adobo seasoning
• 1/2-1 tbsp Black pepper
• 1/2-1 tbsp Paprika
• 1/2 tbsp Turmeric
• 1/2 tbsp Oregano
• 1/4-1/2 tbsp Cumin
• 4 oz Tomato sauce
• • (If you just have paste, add some stock or water to it until consistency it right.)
• 1/2-1 cup Potatoes, chopped (I use red with the skin. My feature pic shows I sometimes get a little potato happy, but add at your own flavor and dietary discretion. It’s tasty with and without. With adds volume for several meals as well.)
• 1/2 Lemon, juice only
• Optional: add cayenne for some heat and/or green (jalapeño based for flavor) hot sauce as desired. I use both because I like the heat. When making for others I use both, but in a smaller amount for flavor with room where others can add more heat at their own discretion.

Instructions

1. In large pan or cast iron skillet, melt butter on medium low heat.
2. Add onions to butter and stir often. Once onions are all buttered up add garlic.
3. Once aromatic and the onions are starting to look more translucent add the meat.
4. Break down meat as it cooks. Keep it moving and when broken up add the bell peppers, stir well and let simmer a minute.
5. Add seasoning. Stir well and let simmer a minute.
6. Add tomato sauce and potatoes and stir.
7. Mix well and turn the heat down and let simmer on low with cover for 15+ min. Stir occasionally. (Cast iron and electric vs gas stove top may require more or less check up or liquid, adjust as needed.)
8. When potatoes are ready it’s about done. Add lemon juice and mix well then turn off the heat cuz it’s ready to serve!

Chef Recommended Uses:  tacos, empanada stuffing, relleno stuffing and more. Super tasty!!

Reheating tip:  Heat up in skillet on stove and add a little water to keep it hydrated while it heats up.  As it warms stir well and the water will evaporate as it’s being heated.  Once desired consistency is achieved the food should be sufficiently reheated and will not be dry or burned. 👍

Chef Recommended Items:

For some great Tortillas and Tortilla Chip options that go well with this dish and are free of most allergens, try https://sietefoods.com.

I found this company recently and have been enjoying their products immensely! And no…I’m not receiving any compensation for posting this recommendation.  They are just really good products and fit my allergen friendly needs.  I also personally appreciate the care they take in their products and customer service.

Nutrition facts:

Nutrition Facts
Servings: 8
Amount per serving
 
Calories
151
% Daily Value
Total Fat 7.6g
10%
Saturated Fat 4.1g
21%
Cholesterol 46mg
15%
Sodium 393mg
17%
Total Carbohydrate 8.6g
3%
Dietary Fiber 1.9g
7%
Total Sugars 2.9g
 
Protein 12.5g
 
Vitamin D 0mcg
0%
Calcium 29mg
2%
Iron 3mg
14%
Potassium 436mg
9%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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