This is a fantastic Mexican dish that I created a version of for my Josephine meals. I wanted to make a special filling for my empanadas and I remembered eating this delicious dish in Mexico when I lived there in the beginning of the 90's as an exchange student. It is like a wonderful Mexican comfort food. It is so delicious, healthy, filling and so easy to throw together on a busy weeknight!
I added in the sweet potatoes instead of regular potatoes and changed around a couple of other things from the traditional recipe. Some picadillos include raisins or olives which is also delightful. Feel free to play around with the "add ins" to this dish. I love to also eat this as a main dish served with brown rice and a side of veggies or a salad. It is such a wonderful meal! I hope that you enjoy it with your friends and family today!
Sweet Potato and Carrot Picadillo
Makes 4-6 servings. Also a great filling for empanadas!
1 1/3 pounds organic ground beef
1/2 of a large white sweet potato, peeled and chopped into small pieces
1/2 of a large carrot, peeled and cut into small pieces
1/2 a can of stewed tomatoes
1 tablespoon canned diced mild green chilies
1/2 of an onion, peeled (1/4 reserved for the salsa & 1/4 finely chopped)
1 clove of garlic
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
beef broth to taste
salt to taste + pepper to taste
1. Place the stewed tomatoes, green chilies, garlic and 1/4 of an onion into a blender. Blend until smooth and set aside.
2. Heat olive oil in a large pan. Saute the finely chopped onions until translucent. Add in the ground beef and cook for 4-5 minutes until browned and mostly cooked through.
3. Pour in the salsa that you made in the blender and then add in the diced sweet potato and carrot along with the spices and seasonings. Stir and bring to a boil. Then, turn down the heat to a simmer and cook for about 15-20 minutes. Add in beef broth for extra flavor. Make sure the sweet potatoes and carrots are cooked through, then adjust seasonings before serving.
4. Serve hot and enjoy! This is a great dish to serve with brown rice and veggies or as a filling to an empanada like my pumpkin-tomato-onion empanadas!