Mexican Picadillo

• 1/2 lb ground beef
• 1/2 an onion, sliced
• 2 cloves of garlic, peeled and chopped
• 1 jalapeAo seeded and diced
• 1/3 cup cilantro, chopped
• 2 small or 1 large Yukon potato, chopped in small cubes
• 4 medium tomatoes, diced
• 1 Mexican zucchini, diced
• 2 tablespoon of canola oil
• 1/3 cup dry white rice
• 1 teaspoon cumin
• 1 1/2 teaspoons chicken bouillon
• 3 cups water

1. 1. Oil cast iron pot evenly and cook ground beef, jalapenos and onions over medium-low heat until the beef is about half way cooked and only some pink remains. Stir frequently separating and crumbling beef with a large wooden or plastic cooking spoon.
2. 2. Add garlic, chicken bouillon and potatoes and cook 2 more minutes until beef begins to crumble.
3. 3. Add water and remaining ingredients and cook over low heat until beef is well browned and has crumbled, the tomatoes and onions have softened and rice has cooked. Serve with warm corn tortillas.

ground beef, onion, garlic, cilantro, potato, tomatoes, zucchini, canola oil, white rice, cumin, chicken bouillon, water

Taken from www.epicurious.com/recipes/member/views/mexican-picadillo-51999401 (may not work)