Picadillo With Corn
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 1 lb ground beef
- 1 1⁄2 cups potatoes, chop in 1/2 inch cubes
- 1 cup onion, chopped (i use yellow onions)
- 1 (15 1/4 ounce) can whole kernel corn
- 2 tablespoons chicken bouillon or 2 tablespoons beef bouillon
- 1⁄3 cup salt-free tomato sauce
- 1 cup water
directions
- In a deep skillet brown ground beef. (Or boil it to easily remove the extra fat it releases when its drained.).
- Add the chopped onions to the beef (after drained) and saute them so the edges are transparent on the onions.
- Add the water, tomatoe sauce, bouillion. Here is where you taste test it. Add more bouillion and tomatoes sauce to taste.
- Add the potatoes and corn mix well and cover. Stir contents to assure they dotn stick to the pan. Add more water if it evaporates too fast.
- Once the potatoes are cooked through its done. Enjoy with rice on the side if you like or as a one dish meal.
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RECIPE SUBMITTED BY
I am a stay at home mom, I am Mexican and my husband was born in Alaska. He can't get enough of my cooking. And I can't get enough of his.
I have a 2 yr old daughter who is showing a knack for spicy mexican food, more than me, I cant eat a jalapeño even if you paided me, I joke around with my family saying I am a defective mexican because I won't eat excessivly spicy foods.