Picadillo Mexicana with a Healthy Twist + Escabeche

Picadillo with my very own escabeche

I love picadillo - it's fast, easy, healthy, and you can be creative with the ingredients of your choice.  Grandma Irma always makes this with ground beef, green bell peppers, onions, carrots, garlic, and finishes it off with fresh salsa.  I made this on the fly yesterday, and included fresh tomatoes and spinach to up the vitamin content (and because I have spinach coming out of my ears due to my CSA delivery).  Keep in mind I usually just make this with whatever I have in the fridge, and I rarely measure it all out so other than the ground beef, tomatoes, and olive oil...just use what you have, it's not too scientific!  It takes about 20 minutes to make; my only wish is that I had fresh, homemade tortillas - I've never quite got the hang of that. 

Picadillo with a Healthy Twist

1 lb. Ground beef, 98% lean, or ground turkey

1/3 Large onion, chopped (about 1 c.)

1 bunch Small carrots, diced (1-2 c.)

1 bunch Radishes, diced (about 1/2 c.)

1 box Plum tomatoes (fresh), I cut off the ends and slice each one in half

Entire bunch of Spinach leaves, cut ends and loosely chop (about 3 c.)

Pickled jalapenos, aka escabeche, 1 for each burrito/serving

Flour tortillas, 1 pack of 8

1 Tbsp. olive oil
Salt, black pepper, & cumin

Saute onion, carrots, and radishes in olive oil until onions are slightly softened.  Add ground beef, continue to saute and stir until almost all of the beef is browned.  Add spinach leaves, stir into mixture.  Lastly, add the tomatoes, stir to distribute.  Add salt, pepper, and cumin spice to taste and stir in.  Place the lid on the pan and cook for about 2-3 minutes more to ensure beef is completely cooked and to keep in moisture.  Spoon your picadillo onto a large tortilla, tear the stem off of a canned jalapeno and break up with your fingers onto the picadillo.  Fold and eat - presto!  Makes about 6 servings. xo, AB