Mexican Picadillo

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Ingredients

• 4 Roma tomatoes
• 1/2 white onion
• 1 serrano pepper
• 3 garlic cloves
• 2 tomatillos
• Avocado oil
• 1 large potato
• 2 carrots
• 1 pound ground beef
• Spices: smoked paprika, ground ancho chile, ground onion, ground garlic, ground cumin
• 2 tablespoons tomato paste
• 1 diced tomato
• 1 cup frozen corn
• 1 cup frozen peas
• 2 cups low sodium beef broth
• Mexican dry oregano
• Cilantro
• Salt
• Pepper
• Lime juice

Instructions

1. Roast tomatoes, onion, serrano pepper, garlic, and tomatillos in the oven until charred.
2. Dice potato and slice carrots, then set aside.
3. Blend roasted ingredients with beef broth, oregano, and garlic until smooth.
4. Brown ground beef in a pan, add diced onion, spices, tomato paste, and diced tomato.
5. Add potatoes, carrots, corn, peas, and blended salsa to the pan. Simmer for 10 minutes.
6. Add cilantro, simmer for another 10-15 minutes until veggies are cooked and sauce thickens.
7. Season with salt and pepper to taste.
8. Serve with Mexican white rice, garnish with cilantro and lime juice. Enjoy!

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