- 10 Min. Prep
- 25 Min. Cook
- 2 Servings
- 670 Calories
Find out how to cook a quick, easy and ever-so-satisfying picadillo beef. With just a handful of simple ingredients, this recipe will help you prepare a hearty dish that works well served with rice or on its own.
- 2-3 tbsp olive oil
- 1 medium Spanish onion, small diced
- 3 cloves garlic, chopped
- 1/2 lb ground beef
- 1 1/2 cups diced Idaho potatoes
- 3/4 cup diced carrots
- 1/4 cup diced green bell peppers
- 1/4 cup diced red bell peppers
- 1/4 cup frozen corn
- 1/3 cup frozen peas
- 2 tbsp Knorr Liquid Seasoning
- 1 tsp Tabasco
- 1 1/2 tsp kosher salt
- 1 Freshly cracked black pepper
Heat a pot on medium/high heat with olive oil. Add the onions and garlic and sweat it for about 4 minutes. Once the onions are translucent, add the ground beef and sauté. With a wooden spoon, break the ground chicken up and mix with onions and garlic.
Add the potatoes and carrots. Add about 1/2 teaspoon of salt and some fresh cracked pepper. Let the potatoes and carrots cook together with the ground chicken and onion and garlic. Some liquid will come out of the potatoes and will evaporate. Mix the veggies and ground beef occasionally to prevent from sticking to the bottom of the pan.
After about 10 minutes, taste the potatoes and see if they’re tender. They don’t have to be fully cooked, but as long as it’s getting soft, it’s good.
Add the bell peppers and toss again with the rest of the veggies and ground beef. You may need to turn up the heat a little. Let it cook and sauté for another 5 minutes.
Add your frozen corn, frozen peas and Knorr Liquid Seasoning. Toss together and add 1 teaspoon of salt and some fresh cracked pepper. Sauté until the corn and peas have cooked through.
Add a couple dashes of Tabasco and taste for seasoning. Turn off heat and serve hot in a bowl with rice.