Tex-Mex Picadillo

Here’s a great sweet and spicy meat dish to serve your hungry dinner guests! You can serve it over rice or with some guacamole and chips or atop a warmed flour or corn tortilla. Any way you serve this here Tex-Mex Picadillo it will surely be a fiesta in your sweet little mouth! Ole´! And YUM!

Tex-Mex Picadillo

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Tex-Mex

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

INGREDIENTS

1 pound ground beef

1 tablespoon olive oil plus one tablespoon butter

1 Yukon Gold potato (peeled-cut into ¼ inch cubes)

1 fresh carrot (finely chopped)

1 small white onion (chopped)

3 cloves fresh garlic (chopped)

½ fresh small jalapeño pepper (cored and seeded and chopped)

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon oregano

2 teaspoons salt

1 teaspoon freshly ground black pepper

½ cup water

5 fresh plum tomatoes (cored)

½ fresh jalapeño pepper (other half of above seeded and cored jalapeño)

2 cloves fresh garlic (roughly chopped)

½ white onion (roughly chopped)

⅓ cup golden raisins (or regular raisins)

INSTRUCTIONS

1. Preheat your oven to 400°.

2. Let’s make the roasted tomatoes first, which we will add to the ground beef later. All you have to do is take your cored plum tomatoes, place them on a greased baking pan and roast them in your preheated oven for 25 minutes.

3. While the tomatoes are roastin’ in the oven, let’s make the meat.

4. Git out your skillet. Heat the oil-butter in your skillet over a medium-high heat. Once the oil is hot, add the potato cubes and chopped carrot.

5. Sauté for about 2 minutes and then add the chopped onion and garlic.

6. Cook for another minute, then add the ground beef and cook until the beef begins to brown.

7. Now, add the freshly chopped ½ jalapeño pepper and stir that into the mix. Sprinkle in the cumin, chili powder, oregano, salt and pepper and mix that into the meat mixture you have in the skillet. Add the water and stir into mixture, then turn the heat down to medium and let it cook.

8. Let’s do the roasted tomatoes. Git out your food processor or blender. Take your roasted tomatoes out of the oven and throw them into the food processor along with the onion, garlic and other half of the jalapeño pepper.

9. Pulse that for a minute and then add that tomato mixture into the beef mixture you have cookin’ in your skillet. Blend the tomatoes into the beef mixture and let that cook for about 20 more minutes. Towards the end of the 20 minutes, add the raisins to the meat mixture and let that cook for another half-minute.

10. Now, take that dee-lish-us mixture and serve it up warm. I serve it up with some fresh guacamole and warmed tortillas. But, you can also serve it with tortilla chips or even over rice. Any way you serve this stuff, it is a sweet and tart and spicy treat! YUM!