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Cowboy Picadillo

BeefStove-TopTex-Mex

Time: 1 hour 15 minutes

Yield: 6 servings

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About

Yee-haw, y'all! Saddle up for one of the most down-home dishes to hit the Wild West (aka your dinner table). Cowboy Picadillo will put the giddy-up in your dinnertime and have you riding off into the sunset full and satisfied! Calm all your crazy critters with the perfectly seasoned ground beef that's crumbled and trotting alongside some savory onions, sweet green peppers, tender carrots, and hearty potato partners for one heck of a corral of great taste! Spur everyone's hunger in one kick with Cowboy Picadillo! This is how the West (aka dinner) was won!

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef
  • 1 small yellow onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 green bell pepper, finely chopped
  • 1 large carrot, grated
  • 1 teaspoon sea salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 2 cups chicken stock
  • 1 large russet potato, peeled and diced to 1/2-inch-thick cubes
  • green onions, to taste, sliced, for garnish

Directions

Step 1 -In a large skillet, heat the olive oil over medium-high heat.

Step 2 -Add the beef, the onions, the garlic, the bell pepper, and the carrots to the heated oil and cook, while crumbling the meat, until the beef is no longer pink, about 8 minutes.

Step 3 -Add the salt, the chili powder, the oregano, the cumin, the cinnamon, and the tomato paste to the beef mixture and mix until it is incorporated, about 30 seconds.

Step 4 -Add the chicken stock and the potatoes to the beef mixture and stir together.

Step 5 -Increase the heat to high and bring the beef mixture to a simmer.

Step 6 -Reduce the heat to medium-low and cook the beef mixture until the potatoes are tender and the mixture has completely thickened, about 20 minutes.

Step 7 -Serve garnished with the green onions.

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