Picadillos

Our beloved Matt Martinez Jr of Matt’s Rancho Martinez passed on a while back.  But, we still reference his cookbooks constantly.  This is one of my favorite cheap, quick weeknight meals.  You can add more or less water depending on how thick you want it.  The recipe calls for 4 cups, but I usually just add 3.

3 Tablespoons oil for browning the meat
1 pound ground beef (or any other ground meat you like)
1/2 cup chopped onion
1/4 cup chopped bell pepper (I like red)
1/4 cup chopped celery
1 and 1/2 teaspoon salt
3/4 teaspoon black pepper
3 teaspoons ground cumin
2 teaspoons granulated garlic
3/4 teaspoon dried oregano
(I like to add a couple of teaspoons of chili powder, too)
3 Tablespoons flour
4 cups water (or less)
1 (4 ounce) can tomato sauce
2 cups frozen corn
2 cups frozen peas
1 large potato, quartered and sliced thin

Brown the meat in the oil and then drain off extra oil.  Add the onion, celery, bell pepper and seasonings and cook until the vegetables start to get soft.  Add the flour and let it cook for 2 or 3 minutes.  Then add the water, tomato sauce, corn, peas and potatoes.  Cook until the potatoes flake with a fork.  I cook mine a little longer to let it thicken up a bit.  Serve warm with tortillas or chips and salsa.  

I love the stuff!

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