Picadillo con Papas (Ground Beef with Potatoes) Recipe

This dish is so easy to make. I happened to have leftover ground beef in the freezer and leftover home-made salsa in the refrigerator so it came together in a snap.

Picadillo con Papas

3 Roma tomatoes, cut in half

1 Serrano pepper, stem removed

1 clove garlic, peeled and crushed

1/4 of a small onion

1 lb. pkg ground beef

Garlic salt

Pepper

Cumin

1 large potato, cut into squares

1 cup of water

Knorr Suiza Chicken Bouillon, powdered

To make the salsa: Place tomatoes in small shallow bowl along with the serrano pepper and clove of garlic. Microwave on high or boil for 10 minutes. Put boiled tomatoes, pepper, garlic along with the boiled water into the blender and blend until smooth. Add 1/4 onion and blend again. Set aside.

In large skillet brown ground beef. Drain fat. Add a generous sprinkling of garlic salt, pepper and cumin (enough to cover the entire surface area of the pan). Stir. Add tomato mixture and cook until tomato mixture turns dark. Sprinkle garlic salt and cumin again to cover surface area of pan. Stir. Add potatoes and 1 cup of water. Bring to a boil. Stir in 1 tablespoon Knorr Suiza chicken bouillon. Reduce heat to medium low and let simmer until potatoes are cooked (15-20 minutes).

Serve with Mexican rice and salad.

Delicioso!

Menu - Week of September 21, 2009

Good dairy products, that's what I'm talking about...

I have discovered Greek yogurt and I cannot get enough of it. It is delicious! So delicious, in fact, that even my very picky 9-year-old eater loves it. He enjoys it because he can flavor it however he likes. He adds vanilla and a little bit of sugar and can eat the whole container in one sitting. Our local HEB has several brands and I have tried two and I honestly cannot tell the difference so at this point, I am getting the least expensive brand: Stony Field Farms Greek Yogurt, 16 oz. for $3.29. I eat it for breakfast with berries and nuts. It is so different from regular watery, sugary yogurt and so much better for you! I love it. I am also enjoying using goat cheese in salads. It makes the dressing silky and tastes delicious. It's kind of expensive, but it's worth it.

Ok, so here is what I am thinking for this week:

• Monday - Picadillo con Papas (ground beef with potatoes stew), Rice, Refried Beans, Goat Cheese Salad with Craisins, Grapes
• Tuesday - Bean and Cheese Quesadillas, leftover Rice, Steamed Veggies, Apple Slices
• Wednesday - Steak Fajita Tacos on corn tortillas with Cilantro, Onion, and Salsa; Veggies with Dip, Grapes
• Thursday - Mom's Night Out; will probably make some quick pasta for the kids and David
• Friday - Potluck Dinner with Friends: Grilled Beef Short Ribs and Chicken Breasts, Salads, Mexican Martinis.
• Saturday - Leftovers
• Sunday - Borracho Bean Soup, Rice, and Fruit

Provecho!