8
Servings
Prep Time
15 Min
Cook Time
10 Min
  • 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
  • 2 tablespoons MAGGI Granulated Beef Flavor Bouillon
  • WHERE TO BUY
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • Tostadas
Step 1
<b>COOK</b> 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, oregano and cumin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Serve hot with tostadas.<BR><BR><b>VARIATION:</b><BR>For a Mexican Casserole, prepare Mexican 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 oz.) 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.

Nutrition Information

218.66 Kcal

  • calcium

    20.91 Milligrams

  • protein

    11.33 Grams

  • iron

    1.58 Milligrams

  • carbohydrates

    13.64 Grams

  • fiber

    2.31 Grams

  • sodium

    874.38 Milligrams

  • fat

    12.63 Grams

  • saturedfat

    4.74 Grams

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