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⭐️SOFT BUTTER FLOUR TORTILLAS RECIPE
⭐️CHARRO BEANS RECIPE
INGREDIENTS
1 lb (454 g) lean ground beef
2 medium potatoes cubed (275 g)
1 medium squash or zucchini chopped (175 g)
half of a small bell pepper diced (65 g)
half of a medium carrot diced (50 g)
3 cloves garlic minced (13 g)
1 to 1 1/2 cups (115 g) fresh sweet corn kernels
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
salt and pepper to taste
1 1/4 cups (295. 5 ml) low sodium beef broth
1/3 cup (79 ml) tomato puree or sauce
INSTRUCTIONS
– In a preheated large pan or skillet add 2 Tbsp cooking oil and chopped onions
– Sauté onions until softened and translucent using a medium heat
– Now add cubed potatoes and died carrot, a pinch of salt and continue to sauté for 3 to 5 minutes
– Next add diced bell pepper, minced garlic, fresh corn kernels and continue to sauté for 2 minutes
– Create a space in the center of the skillet and add ground beef, garlic powder, onion powder, paprika, salt, pepper to taste and brown meat well combining with the vegetables while cooking
– Once the meat is cooked, add low sodium beef broth, tomato puree and combine well
– Bring to a simmer, cover skillet or pan with a lid, lower the heat and cook for 20 to 25 minutes or until potatoes and carrots are cooked through
– Once picadillo is cooked you can serve as is
– For a less soupy picadillo, after 25 minutes of cook time, remove lid and continue cooking for an additional 15 minutes to reduce liquid in pan. This method works great if using picadillo for tacos
– This recipe serves 4 to 6 servings or can make 8 to 10 bean and picadillo tacos
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