Ingredients:
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
Tostadas
Directions:
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.
VARIATION:
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.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
15 minutes
Cooling Time: 0 minutes
Servings: 8
In this recipe:
