Mexican Style Beef Picadillo
with Cranberries and Olives
Mexican Cantina dinner tonight!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
Mexican Cantina dinner tonight!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Picadillo
Lean beef mince
0 Grams
Chopped tomatoes
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil turnips
Peel turnips and cut to cubes. Bring a small pot of lightly salted water to a boil, and add the turnip cubes. Cook for 10 minutes or until soft. Drain.
2 Prep veg
Peel and mince onion and garlic. Cut yellow pepper to cubes.
3 Fry meat and veg
Heat a large pan over high heat and add oil. Fry beef mince until nicely browned. Add onion, garlic, pepper, bay leaf, cinnamon, cumin, and chilli. Cook, stirring, for 5–7 minutes until the onion and pepper are nicely softened.
4 Add trimmings
Add cranberries and chopped tomatoes. Bring to a boil and let simmer lightly, uncovered, for 5 minutes, until the stew has thickened.
5 Mix all together
Finally fold in the cooked turnips, olives and chopped coriander. Season with salt and pepper. Heat up once more, then divide to plates and top with sliced jalapenos.
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