I almost always prefer a homecooked meal over takeout, but as a busy mom of two toddlers who works full-time, I need recipes I can easily make after work.
A lifesaving hack when cooking meals at home is to make side dishes that last several days and then only have to make the main course. For example, I will make enough rice and vegetables on Monday to last me through Wednesday and then I only have to make the protein meal on Tuesday and Wednesday. Or when I pick up a rotisserie chicken from the closest grocery store in a true pinch for the win!
In this article, I will show you how to make a quick picadillo based on my mom’s recipe. It warms my belly and my soul remembering childhood meals.
Ingredients:
- 1lb ground beef (can substitute for meat of choice)
- 8 oz tomato sauce
- 1 packet of taco seasoning (current favorite is Siete Taco Seasoning Mild)
- 3 cups of water
- 1 russet potato
- 1/2 medium white onion
- 12 oz frozen bag of peas and carrots (can substitute for can or fresh)
- 1 tsp of chicken bouillon (I prefer Knorr)
- 1 tsp of minced garlic
Now to the cooking:
- In a large skillet, brown your ground meat on medium heat. I like mine to be very fine and crumbled. I use a meat chopper for that while browning.
- Once meat is brown, add your chopped onion and minced garlic and stir for 2 minutes.
- Next, add your taco seasoning and chicken bouillon.
- Add in your cubed potatoes and mix everything really well.
- Add your tomato sauce and water. Pro tip: rinse the inside of your can with the water you will be adding to your skillet to get all of your tomato sauce into the pan.
- Stir all of your ingredients really well and add your peas and carrots.
- Stir again and bring your heat to low and cover.
- Continue to stir occasionally and keep covered for 15 min.
Finally, serve and enjoy!
Here I plated with half an avocado (yummy, nature’s butter) and white rice (Yes, from the night before).
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