A quick and easy one pan dish that my mom and grandmother used to make. Can be made with or without the onion, and goes really great with cornbread. It’s got a hint of sweetness from the corn, and a little kick from the chili powder. It can be easily doubled or even tripled for large crowds (and trust me, I have had to make a lot for my family). It’s a great dish for those with very little time or money.
How To Make Picadillo With Corn
Ingredients
- 5½ oz yellow onions, diced
- 2 tbsp olive oil
- 1 lb ground beef, or ground turkey
- 15 oz tomato sauce
- 14 oz whole kernel corn, (1 can), drained
- salt and ground black pepper, to taste
To serve:
- 1 egg, sunny-side up
- 2 oz plantains, fried
- ¼ tsp cilantro, chopped
Instructions
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Heat up oil in a skillet. Add ground beef or turkey and saute until caramelized. Drain any excess fat and set it aside.
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Using the same skillet, add your corn and onions. Saute until translucent.
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Add your cooked beef or turkey and tomato sauce. Simmer for roughly 15 minutes or until mixture is briefly reduced and flavors intensify.
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Season with salt and pepper and adjust accordingly.
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Serve with a sunny-side-up egg and fried plantains, then garnish with chopped cilantro!
Nutrition
- Sugar: 3g
- :
- Calcium: 37mg
- Calories: 557kcal
- Carbohydrates: 16g
- Cholesterol: 107mg
- Fat: 42g
- Fiber: 1g
- Iron: 4mg
- Potassium: 777mg
- Protein: 29g
- Saturated Fat: 13g
- Sodium: 1292mg
- Vitamin A: 571IU
- Vitamin C: 7mg
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