Paloma’s Mexican Picadillo

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INGREDIENTS
1 lb ground beef
1 tablespoon chicken bullion
3 carrots, cut into 1/2in. rounds
3 white zucchini, diced
1/4 cup chipotle chile (from a 7oz. can of La Costena Brand)
2 potatoes, diced
1 white onion
1/2 can of corn (15 oz), drained and rinsed
2 bay leaves (hojas de laurel)
1/2 cup spanish olives
1 tomato

 

INSTRUCTIONS

Step 1. Add oil to coat the bottom of a large pot and place on medium to high heat. Add ground beef, onion and bullion to pot and fry until the beef turns golden, roughly 7 minutes.

Step 2. Add the carrots and potatoes, then add chipotle to the pot. Stir until mixed.

Step 3. Once the potatoes and carrots begin to soften, roughly 20 minutes of cooking, add the zucchini and corn. Stir until fully mixed.

Step 4. After the dish has been cooking for 30 minutes, add the olives and tomatoes. Cook for 10 more minutes and serve with rice.