Updated: Mar 16
Picadillo reminds me of brunch, as growing up it was made for breakfast or lunch. It can be served with rice and beans or tortillas and fried eggs sunny side up. This right here just screams comfort food, it is something we make all the time.
1 lb 90/10 Lean Ground Beef
1 cup sweet corn
2 Roma tomatoes
½ onion chopped
2 Calabasita squash
1 tbsp minced garlic
2 tbsp chili powder or to taste depending on what type of chili powder
2 tsp oregano
1 8.5oz can sweet peas
1 can tomato sauce
1 Jalapeno (not pierced and cooked to give flavor)
2 tsp New Mexico chili powder for heat
In a pan, oil and bring to medium heat.
Add in the ground beef and brown on all sides. Be sure to break up the beef as it cooks.
Then add in the potato squares, and season slightly. Mix well.
Cover and cook for 3-4 minutes.
Add in the remainder of the ingredients, and season to taste.
Cover and cook for about 8 minutes just until the squash is soft and the potatoes are fully cooked.
Turn off heat and let cool a bit. As it cools, it thickens up.
Serve with Mexican Rice and beans or a fried up egg. My favorite condiments is salsa and tortillas for this.
Try these recipes that would go great with this dish.