Wagyu Mexican Picadillo
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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:
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Cooked rice or warmed tortillas, sliced peppers, cilantro, chili flakes, fresh lime, hot sauce
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Instructions
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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.
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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)
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Stir in the tomatoes, stock, and seasonings and reduce the heat to simmer.
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Simmer for 20 minutes to cook through and let the potatoes soften up.
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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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