Mexican Beef Picadillo has fantastic flavors and is easy to make. Cumin and oregano add dimension to this classic dish with ground beef and vegetables.
- 1 pound ground beef
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 2 small jalapeños, seeded and chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 MAGGI Beef Flavor Bouillon Cubes, dissolved in 1/4 cup hot water
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
COOK beef, carrot, onion, bell pepper and jalapeños in large skillet over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink; drain. Stir in tomatoes and juice, bouillon mixture, oregano and cumin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Serve hot with tostadas.
For a Mexican Casserole, prepare Mexican Beef Picadillo as above. Omit tostadas. Spoon picadillo into ungreased 2-quart casserole dish. Spread 3 cups prepared mashed potatoes over picadillo. Sprinkle with 1/2 cup (2 ounces) crumbled cotija cheese. Bake in preheated 350° F oven for 20 to 30 minutes or until cheese browns slightly and picadillo is bubbly. Serve hot.