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Tacomeat_picadillo

PICADILLO (TACO MEAT)

Can be doubled, tripled, frozen.

1 Tablespoon corn oil (Iā€™m sure any old oil is fine- I had Canola on hand) even cooking spray if you wanted to cut out some calories/fat

1 small/medium onion, diced (about 1/2 cup)

2 garlic cloves, minced

1 jalapeno pepper, stemmed, and minced- leave the seeds if you want spicier meat

2 tablespoons chili powder

1 1/2 teaspoons cumin

Salt and Pepper

1 14.5 oz can of diced tomatoes

1 pound ground sirloin, ground chicken, or ground turkey (I found I needed more salt when using turkey instead of beef but not a lot.)

1/3 cup chicken broth

1/4 cup fresh cilantro leaves, roughly chopped

1. Heat oil until hot over medium heat in a large skillet. Add onions, garlic and spices. Season with salt and pepper. Cook until onions are softened over medium/medium-low heat, about 10 minutes. Stir occasionally. Add tomatoes and boil until thickened, about 2 minutes.

2. Stir in meat and chicken broth. Break up meat with spoon to get it nice and small. Adjust heat so mixture simmers. Cook until meat is cooked and mixture thickens, about 15 minutes.

3. Stir in cilantro. Season with salt and pepper to taste. Serve!

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