Mexican Picadillo

(Serves 4) 

Ingredients

• 1 lb ground beef

• 1 onion, diced

• 6 carrots, diced

• 2 russet potatoes, diced

• 8 garlic cloves, minced

• 16 oz tomato sauce (or blended fresh tomatoes)

• 1 tsp salt, or more as needed

• ½ tsp black pepper

• 1 tsp cumin

• 1 tsp coriander

• 1 bay leaf

How to:

1. Heat a Dutch oven over medium heat and brown the beef.

2. Add the onion, carrots, and potatoes; cook until starting to soften.

3. Stir in the garlic and cook for 30 seconds more.

4. Pour in the tomato sauce and add the seasonings.

5. Bring the mixture to a simmer, cover, and cook for 10 minutes.

6. Remove the lid and continue cooking for another 10 minutes, or until the potatoes are tender.

   Serving suggestions: Serve over tostadas and beans (especially beans, to increase fiber and protein)

   Calories: ~285 kcal

   Protein: 19 g

   Fat: 13 g

   Carbohydrates: 24 g

   Fiber: 4 g