From Alex Snodgrass of The Defined Dish
Take Taco Tuesday to the next level with this absolutely easy Mexican Picadillo recipe. Throwing all of the ingredients in a slow cooker and letting them stew all day lends itself to one flavorful combination. I like to serve mine in a bowl over cauliflower rice—or in lettuce cups, taco style!
Serves 4
Prep: 25 minutes
Slow Cook: 7 hours (low) or 3½ hours (high)
Total: 7 hours 25 minutes
1 pound extra-lean ground beef
1 medium russet potato, peeled and chopped into ½-inch cubes
1 cup diced yellow onion, plus more for serving
1 cup diced peeled carrot
½ medium green bell pepper, diced (¾ cup)
½ cup Whole 30-compliant salsa
4 cloves garlic, thinly sliced
1 jalapeño, seeded and diced
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon black pepper
16 Bibb lettuce leaves
Chopped fresh cilantro
In a large skillet, cook the beef over medium-high heat, stirring with a wooden spoon to break it up, until no longer pink, 5 to 8 minutes. Use a slotted spoon to transfer the meat to a 4-quart slow cooker. Add 1 cup water, the potato, onion, carrot, bell pepper, salsa, garlic, jalapeño, chili powder, salt, cumin, oregano, and pepper.
Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours.
Serve in lettuce leaves, topped with cilantro and chopped onion.
Tip Flavorful picadillo can also be served over 1 package (12 ounces) frozen riced cauliflower, prepared according to the package directions.
Alex Snodgrass, The Defined Dish
Alex Snodgrass is the Dallas-based blogger behind The Defined Dish. Alex is a stay-at-home mom and talented home cook with a love for sharing delicious, real food with lots of flavor. In 2014, the Whole30 program totally transformed her life by not only changing her eating habits, but by helping her resolve her struggles with anxiety—and she’s never looked back.