Mexican Style Beef Picadillo

with Cranberries and Olives
Low-Carb
Calorie smart
Mexican Cantina dinner tonight!
Cooking time: 25 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Picadillo

Lean beef mince
0 Grams
Chopped tomatoes
0 Grams

Instructions

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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.
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2 Prep veg
Peel and mince onion and garlic. Cut yellow pepper to cubes.
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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.
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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.
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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.
Tips for fussy eaters
Prepare a batch on a separate pan. Keep the spices mild, and serve with boiled rice.
Pro tip
Turn the leftovers into tacos or quesadillas!

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