Mexican Picadillo | Cuso's

Ingredients

• 1 lb ground beef
• 1 white onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 bell pepper,
• 1 jalapeno pepper, minced
• 2 Yukon gold potatoes, peeled and cubed
• 1 carrot, peeled and diced
• 1/2 cup green peas
• 1/4 cup golden raisins
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp round cumin
• 1 tsp smoky paprika
• 1/2 tsp dried oregano
• 1 tsp Cuso's Roasted Garlic and Onion Seasoning
• 1 tsp Cuso's Dust Seasoning
• Salt and pepper to taste
• 2 tbsp vegetable oil
• In a large skillet, warm the oil over medium heat.
• Add the ground beef and cook until browned, breaking it up with a spoon to avoid clumping. You don't have to worry if it's still pink in spots because it will cook further as the blend simmers.
• Stir in the onion, garlic, and bell pepper. Cook for 2-3 minutes until the vegetables have softened.
• Add the tomatoes, potatoes, carrot, green peas, and raisins to the skillet. Mix well.
• In a small bowl, whisk together the tomato paste and beef broth until well combined. Pour this mixture into the skillet.
• Stir in the cumin, paprika, dried oregano, salt, pepper, Cuso's Roasted Garlic and Onion Seasoning, and Cuso's Grass Seasoning. Mix everything together.
• Reduce the heat to low, cover the skillet, and let the Picadillo simmer for about 20-25 minutes or until the potatoes are tender.
• Taste and adjust the seasonings if needed.
• Serve it with fresh cilantro for garnish, if desired