PICADILLO (MEXICAN BEEF & POTATO STEW)
An authentic, frugal, hearty, ground beef staple that uses a few ingredients and costs pennies per serving. Picadillo is also gluten-free, dairy-free and Whole30 approved!
Provided by Steph Jenkins
Categories Main Dish
Time 50m
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, brown the ground beef until no longer pink.
- Season it with salt, pepper, and cumin.
- Add onions and garlic. Saute until onions are translucent.
- Add potatoes, tomato sauce, and just enough water to cover the potatoes.
- Give it a good stir and simmer, uncovered, on medium-low heat until potatoes are tender and liquid has reduced, approximately 30-45 minutes (depending on how reduced you want the liquid.)
- Serve warm (see below for serving suggestions).
Nutrition Facts : Calories 420 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 5 grams fiber, Protein 27 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 cup, Sodium 406 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MEXICAN COD AND POTATO STEW
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
- In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
- Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
MEXICAN PORK AND SWEET POTATO STEW
The appeared in Womans Day Magazine and the photo set my heart aflutter. Need to do a little decluttering so I wanted to type it up and decided to take a chance and post it untried. Great ingredients combined with easy preparation and a short cooking time. What's not to love? Even better it is WW Core and just 5 points on Flex.
Provided by justcallmetoni
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
- Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
- Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
- Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
- Garnish with cilantro and serve with warm tortillas or tortilla chips.
Nutrition Facts : Calories 305.9, Fat 6.7, SaturatedFat 1.6, Cholesterol 61.5, Sodium 786.1, Carbohydrate 38.9, Fiber 7, Sugar 8, Protein 24.6
More about "mexican potato stew recipes"
ONE-POT MEXICAN STEAK AND POTATO STEW WITH GUAJILLO …
From today.com
5/5 (162)Category EntréesAuthor Pati Jinich
- Place the meat in a large casserole dish, along with the bay leaves, onion, carrot, salt and peppercorns. Add enough water to cover and bring to a simmer over medium-high heat. Reduce heat to medium, cover partially, and simmer for 50 minutes to 1 hour, until the meat is tender enough to pull apart with a fork.
- Place a strainer or a colander over a bowl and drain the meat. Reserve 1½ cups of the broth. Once the meat has cooled enough to handle, pull it apart shredding into thin pieces. Drain and dry the casserole dish.
MEXICAN POTATOES (PAPAS MEXICANA) - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
CLASSIC MEXICAN STEAK & POTATO STEW — OLE RICO
From recipes.olerico.com
Cuisine MexicanCategory Mexican FoodServings 2Total Time 40 mins
CROCK POT MEXICAN BEEF STEW RECIPE - EATING ON A DIME
From eatingonadime.com
MEXICAN PORK AND SWEET POTATO STEW RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN COD AND POTATO STEW RECIPE | RECIPE | SEAFOOD DINNER …
From pinterest.com
MEXICAN CHICKEN & POTATO STEW RECIPE - EASY RECIPES
From recipegoulash.cc
MEXICAN COD AND POTATO STEW RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN POTATO STEW | RECIPESTY
From recipesty.com
MEXICAN SWEET POTATO BEEF STEW (SLOW COOKER RECIPE)
From cottercrunch.com
MEXICAN POTATO STEW RECIPES
From recipesfull.net
MEXICAN VEGETABLE STEW RECIPE | DR. MCDOUGALL
From drmcdougall.com
CORTADILLO NORTEñO (MEXICAN BEEF AND POTATO STEW)
From pinaenlacocina.com
MEXICAN BEEF AND SWEET POTATO RECIPE | SAFEFOOD
From safefood.net
MEXICAN POTATO STEW RECIPE | DR. MCDOUGALL
From drmcdougall.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love