One-Pot Picadillo

Yields: 4

Recipe, Photo, and Food styling: Tipps in the Kitch

“If you’ve been around for awhile, you know I love Mexican food, one skillet meals, and anything that’s ready in under 30 minutes. This Plant Based Mexican Picadillo with Cauliflower Rice is just that, and I’m so excited to share it with you today.

Life is busy enough as it is, so the easier it is to get dinner on the table, the better. As you probably know, Alessandro and I definitely eat meat, however, often times we like to mix it up and eat meatless 1-2 nights a week, sometimes more & sometimes less. I recently found a new plant-based meat alternative that is SO good and has the texture and consistency of ground meat, not to mention amazing flavor and super easy to prepare.” - Lindsay, Tipps in the Kitch

Click here for FULL RECIPE!

---

Ingredients

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles LOCATE PRODUCT

• 1/2 yellow onion, diced

• 1 1/2 tsp minced garlic

• 1 green bell pepper, diced

• 1 carrot, peeled and diced

• 1 russet potato, peeled and diced into bite sized cubes

• 1 cup vegetable broth

• 1/3 cup tomato sauce

• 2 tbsp tomato paste

• 1 tsp cumin

• 1 tsp oregano

• 1 tsp chili powder

• Salt and pepper, to taste

Instructions

1. Heat a few tablespoons olive oil in a large non stick skillet over medium high heat. Add Mexican Crumbles and brown like you would any other ground meat until crisped to your liking. Transfer to a bowl on the side.

2. Using the same skillet, add a little more oil, then add onion, garlic, bell pepper, carrot, and potato. Sauté for 7-9 minutes, until veggies start to soften. Add in spices and toss to combine.

3. Reduce heat to medium low, then pour in vegetable broth, tomato sauce, and stir in tomato paste. Simmer for 4-5 minutes until liquid has reduced and all veggies are cooked. Adjust salt and pepper.

4. Remove from heat, toss Adobo Mexican Crumbles back into skillet and serve with cauliflower rice and toppings of choice.

5. Enjoy!