Sunday, 17 August 2008


(Originally posted by Christina)

This is a Mexican dish that I make quite often.  If you’re having trouble pronouncing it, it sounds like “picadiyo”.  :)

1 lb extra lean ground meat
1 green bell pepper, chopped
1 tomatoe, chopped
salt free lemon and pepper (put in as much as you’d like)
worcestershire sauce (put in as much as you’d like; sometimes I leave out since it’s high in sodium)
1 potatoe, peeled and diced (sometimes I leave this out depending on how many carbs I’ve already had)
4 tomatoes and 1 jalapeno blended in blender

Put the extra lean ground meat in a skillet and add the lemon and pepper and worcestershire sauce.  Cook the meat.  About 5-10 minutes before it’s done, add the chopped tomatoe and green bell pepper.  Once the meat is done, add in the diced potatoes, the tomatoe/jalapeno mixture and some water.  Enough water so that the potatoes can cook (approx 1 cup).  Cover and cook until the potatoes are soft. 

I love it!  Hope you do to.  :)

 *Edited to add:  You can also add in chopped onion and some garlic powder or minced garlic. 

No comments: