Picadillo With Corn

"Well i love to cook this all the time. My mother used to make it alot when we were younger. Its easily adaptable to make for a large number of people. And different veggies can be subtituded to your taste. We usually had this dish with red rice on the side. Tip: If you want less fat simply boil the ground beef and drain out the fat it releases along with the water. In reality i do this all the time so i feel less guilty about eating seconds and thirds. The serving size may be different if you like me have a husband that sizes dont matter and he could eat the whole pot if i placed it before him"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
7
Serves:
2-4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes