Well the flu just whipped through our house and I do not recommend that situation at all. Now that I am finally feeling better, I am so eager to start making healthy comfort food dinners again. This yummy dinner was buried in my blog, and when we pulled it out and made it, it was SO good it needed to have a new post about it because it is amazing.
This dinner was introduced to me by my neighbor, and it is Spanish/Latin American dish that is like a hash (it comes from the word picar which means ‘to mince’). There are endless variations, but the presence of ground beef, potatoes, and chopped vegetables along with an interesting mixture of warm spices like cinnamon, chili powder, and cumin make every bite super flavorful. Cinnamon in a savory dish was so interesting. I am also thinking about adding some cubed butternut squash next time I make it.
My seven year old gave it a 10/10 after previously looking at it and saying he didn’t think he would like it. So if you are in the habit of taking grade schoolers as your food critic, there’s that.
I think kids really love any meal that is meat and potatoes, and we all agreed that this dinner was great comfort food. You can get very inventive with the toppings you use too – cilantro, green olives, sliced jalapeños, tabasco or sriracha for a kick, or even raisins are all some of the spice/sweet/savory combos you can use. It is also really easy to make.
These beauties all cook together until it looks like this:
Then you add the spices, tomato paste and stir for a minute. Then you add the broth and potatoes, bring to a boil, and let simmer for 20 min while you cook some rice in the rice cooker. We loved serving it with rice and also loved having Naan bread or flat bread to soak up the juices because who doesn’t need three carbs at dinner?
This recipe will definitely be on repeat at our house, it is a new favorite! I hope you can make it your new favorite too.
Happy Eating! xoxo Katie
Picadillo (I doubled this recipe to feed our crowd)
1 tbspExtra virgin olive oil
1 lb Ground beef
1 Small yellow onion, diced
4 Garlic cloves, roughly chopped
1 Green bell pepper, cored and finely chopped
1 Large carrot, chopped
1 tsp salt
2 tsp Chili powder
1 tsp Dried oregano
2 tsp Cumin
1/2 tsp Cinnamon
2 tbsp Tomato paste
2 cups Chicken stock
1 Large russet potato, peeled and 1/2 inch diced
Cooked rice for serving
Warm tortillas for serving
Fresh cilantro for serving
Jalapeño peppers slices, green olives and sriracha or tabasco for serving
- Heat olive oil In a large skillet set over medium high heat, cook the beef with the onions, garlic, bell pepper and carrots until meat is browned, about 8 minutes.
- Add in the salt, chili powder, oregano, cumin, cinnamon and tomato paste mix for 30 seconds until incorporated.
- Add in the chicken stock and potatoes, mix to combine. Turn the heat up to high and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are tender and the mixture has completely thickened, about 20 minutes.
- Serve with cooked rice or warmed tortillas, fresh cilantro and peppers if you want extra heat.
This recipe originally appeared on The Modern Proper.