The Forked Spoon · by Jessica Randhawa★ 5.0 (2)
Mexican Picadillo Recipe
NUTRITION · PER SERVING75M COOK
CAL 29%·PRO 55%
CARBS 56G39% OF CAL
9G FIBER0G ADDED8G INTRINSIC39G OTHER8G TOTAL SUGAR
FAT 27G42% OF CAL
8G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef simmered with potatoes, carrots, and peppers in a warm tomato sauce with cumin and oregano. Serve in tacos or with rice and beans.
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Nutrition & ingredients
Ingredients
serves 4- 4 Roma tomatoes (quartered)
- 1 jalapeño (seeded and halved, optional)
- ½ white onion (halved)
- 3 cloves garlic (peeled)
- 1 teaspoon Mexican oregano (see notes)
- 2 teaspoon beef bouillon
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups water (or beef broth)
- 1 tablespoon olive oil
- ½ white onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground beef
- 3 Yukon Gold (Idaho) potatoes (peeled and diced)
- 2 carrots (peeled and diced)
- 1 bay leaf
- ½ cup green peas
At a glance
PER SERVING · TIME 75M
CAL 29%·PRO 55%
CARBS 56G39% OF CAL
9G FIBER0G ADDED8G INTRINSIC39G OTHER8G TOTAL SUGAR
FAT 27G42% OF CAL
8G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 1330mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1868mg
- Calcium
- 62mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.