Behold! A simple one-pan dinner that is family-friendly, full of flavor and utilizes seasonal peppers & tomatoes. Serve with some fresh guacamole and tortilla chips and you have a delish spread ready- your kiddos will ask for seconds.
Summertime Beef Picadillo
behold! a simple one-pan dinner that is family-friendly, full of flavor and utilizes seasonal peppers & tomatoes. serve with some fresh guacamole and tortilla chips and you have a delish spread ready- your kiddos will ask for seconds.
Ingredients
- 1 tablespoon avocado or olive oil
- 2 pounds grass-fed & finished beef 80/20
- 2 teaspoons pink himalayan salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 20 turns fresh-cracked black pepper
- 1/2 yellow onion diced small
- 1 small poblano diced small
- 2 roma tomatoes diced small
- 1 medium zucchini diced small
- 2 tablespoons minced garlic
- 1/2 cup castelvetrano olives
- 1/2 cup dried currants
- 2 tablespoons tomato paste
- 2 cups chicken or beef broth
- 2 tablespoons fresh cilantro minced
Instructions
- in a large lipped sauté pan over medium heat, add oil and brown your ground beef- break up until uniform and browned. stir in your spices and salt & pepper, toasting for a couple minutes.
- add your diced vegetables and saute until translucent and lightly browned, about 5 minutes.
- stir in minced garlic, tomato paste, broth, olives & dried currants.
- let simmer on low, stirring often, until thickened and flavorful, about 45 minutes- 1 hour. taste- reseason with more salt and/or pepper, if needed.
- stir in fresh cilantro before serving and serve with freshly-made guacamole & tortilla or plantain chips.
