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Wagyu Mexican Picadillo 

  • Ingredients
       •    1 tablespoon olive oil
       •    8 ounces yellow potatoes about 3-4 small, diced
       •    1 medium yellow onion chopped
       •    1 jalapeno pepper chopped
       •    4 cloves garlic chopped
       •    1 pound ground Chili Pepper Ranch beef
       •    2 large tomatoes chopped
       •    3/4 cup beef stock (or use chicken or vegetable stock)
       •    1 tablespoon paprika
       •    1 tablespoon Mexican oregano
       •    1 teaspoon cumin
       •    Salt and pepper to taste

  • For Serving:

    • Cooked rice or warmed tortillas, sliced peppers, cilantro, chili flakes, fresh lime, hot sauce

  • Instructions

    • Heat the oil in a large pan to medium heat. Add the potatoes, onion and peppers and cook them down for 5 minutes to soften.

    • Stir in the garlic and Chili Pepper Ranch Wagyu ground beef. Break up the beef with a wooden spoon and brown it up for 5 minutes. (The meat doesn't need to be cooked all the way through)

    • Stir in the tomatoes, stock, and seasonings and reduce the heat to simmer.

    • Simmer for 20 minutes to cook through and let the potatoes soften up.

    • Serve over cooked rice or with tortillas with extra peppers, spicy chili flakes and lime juice! Don’t forget your favorite hot sauce.


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