Member-Only Content:

One Pan Dinners

Beef Picadillo | Spicy beef with olives and peppers served with small-sized Naan bread, and topped with avocado and crumbled feta.

Ingredients:

1 lb of 80/20 ground beef

2 tsp olive oil

½ yellow onion, diced

1 small red bell pepper, diced

3 cloves garlic, chopped fine

1 tsp smoked paprika

¼ tsp red pepper flakes

1 tsp ground cumin

½ tsp kosher salt

½ tsp black pepper

8 oz crushed tomatoes in juice

1.5 cups chicken broth

1 cup Manzanilla olives

Garnish and sides:

Coconut rice

Naan bread

Feta

Avocado, sliced

Cubed mango

Method:

Heat a large skillet over medium-high heat. Heat the olive oil until just barely shimmering. Add the red bell peppers and onions. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent. Add the beef and cook until no longer pink (about 4-6 minutes). Add in the garlic and spices: paprika through black pepper. Stir in the tomatoes and chicken stock, then scrape off any browned bits off the bottom of the pan. Simmer uncovered for 1-2 minutes. Stir in the olives, cover the pan, and reduce to low heat. Continue to simmer until the liquid has been absorbed (about 15-20 minutes). Serve with warmed Naan bread or coconut rice, sliced avocados, cubed mango, and crumbled feta cheese.