“tates & taco meat”

During this COVID quarantine time, you know what we’ve been craving a lot? Well, besides chocolate chip cookies and an easy one skillet meal. POTATOES, TATERS, TATES, SPUDS – the humble root veggie that comes in many shapes, colors and sizes. So naturally during a recent episode of “what should we have for dinner?” I realized there were some tates that needed to be used STAT.

After remembering there was some ground beef that also needed to be used, a one skillet dish meal plan was made. To be honest, I had no idea this was actually already a dish. I knew that little potato cubes were perfect in our PATATAS BRAVAS BREAKFAST BOWL, so why not with some simple spices and ground beef?

Apparently, this combo can be referred to as Picadillo and has many variations depending on the country of origin the recipe hails from. Sometimes tomatoes are added, green chilies, green olives (so gross), bell peppers, peas. The list goes on and on. So I’m guessing it’s a recipe that’s perfect for cleaning out the fridge and tossing in what you have.

This variation is pretty basic, which I think is perfect. The simple flavors allow the taste of the grass fed beef to come forward as well as the subtle flavor of that loveable spud. The lime juice near the end of the recipe provides a wonderful tangy zing.

A one skillet dish that’s great as a taco filling, as a topper for your morning scrambled eggs, layered on top of some greens or even on top of a baked potato! Sure, tates on tates!

A few other tasty recipes from our blog:

Links to our favorite items used in this recipe:

SUPER SIMPLE PICADILLO

  • Servings: 4-6
  • Difficulty: easy
  • Print

one of the easiest, non fussy piccadillo recipes EVER!



Credit: backporchpaleo.com

Ingredients

  • 1 tblsp avocado oil
  • 1 lb grass fed ground beef
  • 1 medium russet potato
  • 1 tsp Redmond Real Salt
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp granulated garlic
  • 1 tsp dried oregano
  • ¼ tsp chipotle chili powder (opt)
  • Juice of 2-3 limes
  • Handful of cilantro, roughly chopped

Directions

  1. Heat a 10” cast iron skillet over medium low heat. Add avocado oil and ground beef and break apart up with a silicone spatula and begin browning.
  2. While beef begins cooking, wash potato, peel & dice into ½“ cubes, you’ll want about 1 cup (or a smidge more if you’re an avid tater fan) of diced tates.Lay them out flat on a cutting board and blot dry with a paper towel. This will help them brown up a bit. Toss into the pan with the ground beef and stir to combine. Let this cook for about 5-6 minutes.
  3. Add salt, cumin, onion powder, garlic, oregano and chipotle chili powder (if using) and stir again to combine well. For the rest of the cooking time, you want to try and not over stir so that the potato cubes that have contact with the bottom of the pan can get some color on them.
  4. Once beef is no longer pink and tates have some good color and are cooked all the way through, pour in the lime juice and stir. The liquid should deglaze the pan a bit and add some awesome flavor.
  5. Taste and add more salt if needed. Toss in cilantro, stir and serve. A one skillet meal done in no time!

 

2 Comments

  1. Pingback: avocado soup spicy chicken avocado soup ~ Back Porch Paleo

  2. Pingback: IBD smoothie healing collagen cocoa smoothie ~ Back Porch Paleo

Leave a Reply