Ingredients Jump to Instructions ↓

  1. 1 lb. ground beef

  2. 1 large carrot , chopped

  3. 1 large onion , chopped

  4. 1 large red bell pepper , chopped

  5. 2 small jalapeños , seeded and chopped

  6. 1 can (14 1/2 oz.) diced tomatoes , undrained

  7. 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon

  8. 1 teaspoon dried oregano leaves

  9. 1 teaspoon ground cumin Tostadas

Instructions Jump to Ingredients ↑

  1. COOK beef, carrot, onion, bell pepper and jalapeños in large skillet over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink; drain. Stir in tomatoes and juice, bouillon, oregano and cumin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Serve hot with tostadas. VARIATION: For a Mexican Casserole, prepare Mexican Picadillo as above. Omit tostadas. Spoon picadillo into ungreased 2-quart casserole dish. Spread 3 cups prepared mashed potatoes over picadillo. Sprinkle with 1/2 cup (2 oz.) crumbled cotija cheese. Bake in preheated 350° F oven for 20 to 30 minutes or until cheese browns slightly and picadillo is bubbly. Serve hot.


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