Picadillo

A fun flavorful dish that is full of veggies and lean protein and can be made in a flash.

Yield

6 servings

Serving size

1 cup, 1/6 of recipe

Rating

3.91 of 5 (68 ratings)

Food groups

• Protein Foods: 2 ounces
• Vegetables: 1 1/2 cups

Ingredients

• 1 pound 85% lean ground turkey
• 1 medium onion, chopped
• 5 medium carrots, diced
• 2 medium zucchinis (or other squash)
• 2 medium potatoes, diced
• 1 teaspoon salt
• black pepper (optional, to taste)
• 1/2 teaspoon cumin
• 1 1/4 cups low-sodium canned tomatoes
• 1 teaspoon cornstarch

Directions

1. Wash hands with soap and water.
2. Brown ground turkey in a non-stick frying pan.
3. Add onions, carrots, zucchini, potatoes, salt, pepper, and cumin.
4. Sauté for about 5 minutes.
5. Add tomatoes and just enough water to cover.
6. Bring to a boil, then lower heat and simmer, uncovered, until vegetables are tender.
7. Dissolve cornstarch in about 1 tablespoon of cold water, add to mixture, bring back to a boil until gravy thickens.
8. Serve.

Nutrition per serving

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Source

Recipe by: California Health Department, Los Angeles County — Es Facil Campaign

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/picadillo. Federal works are public domain in the United States.