Ingredients
- 1 pound ground beef
- 1 tablespoon chicken bouillon
- 2 bay leaves
- 3 carrots, cut into 1/2 inch rounds
- 3 white zucchini, cut into 1/2 inch cubes
- 1/4 cup chipotles en adobo (La Costeña brand)
- 2 potatoes, cut into 1/2 inch cubes
- 1 white onion
- 7 1/2 ounces canned corn, drained and rinsed (1/2 of a 15 ounce can)
- 1/2 cup manzanillo olives (spanish olives)
- 1 tomato, cut into 1/2 inch cubes
Instructions
- Step 1 Coat the bottom of a large pot with oil and place on medium to high heat. Add ground beef, onion, bouillon, and bay leaves to the pot and fry until the beef browns, about 7 minutes.
- Step 2 Add the carrots, potatoes, and chipotles en adobo to the pot and stir until fully mixed.
- Step 3 Once the potatoes and the carrots begin to soften (about 20 minutes), add the zucchini and corn. Stir until fully mixed.
- Step 4 After the dish has been cooking for 30 minutes, add the manzanillo olives and the tomato. Cook 10 more minutes and serve with rice.
