Name: Picadillo
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: Japanese Sweet Potato; Organic Onion; Elephant Garlic; McCormick® Ground Oregano; McCormick Ground Cumin; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; MMD 80% Lean 20% Fat Ground Beef Patties; Mazola Corn Oil; Hydroponic Tomato; Ortega Jalapenos, Hot, Diced; Poblano Pepper

Pour hot water over the chile pasado in a heat proof container.

Let sit for 20 minutes, OR boil for 5 minutes. Let cool.

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Cut off stems and remove seeds. 
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Chop into small pieces
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Set aside until ready to use. 
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Place tomatoes and jalapeno in a stock pot.

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Cover with water. 
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Bring to a boil. Boil for 5 minutes.
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Let cool slightly. 
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Discard cooking water. 
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Place tomatoes, jalapeno, and 1 cup of water in a blender.

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Blend until smooth. 
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Heat oil. 
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Add ground beef. 
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With your spatula, break down the beef as it cooks.

Once it’s brown, add the garlic, onion, salt, pepper, cumin, and oregano.

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Mix everything together. 
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Add the potato.
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Cook for 2 minutes. 
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Add the tomato sauce and chile pasado.

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Stir to combine. 
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Cover and lower heat to medium-low. 
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Cook for 10 minutes, or until the potatoes are fork tender.

If you like it juicier, add 1 cup of beef broth.

Mexican Picadillo

Serves 4

15 mins prep

25 mins cook

40 mins total

What you need

How to make