Turkey Picadillo
Try this Mexican-inspired Turkey Picadillo with hidden veggies and ground turkey for a flavorful, nutritious dish!
Servings: 4 servings
Cost: $13.64
Equipment
- Large heavy-bottomed pan
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced carrot 2 to 3 large carrots
- 1 cup finely diced green bell pepper 1 green pepper
- 1 pound lean ground turkey 93/7
- Salt and pepper
- 2 tablespoons tomato paste
- 2 cups diced Yukon Gold potato see note 1
- 1 tablespoon finely diced jalapeno add according to your heat sensitivity
- 1 tablespoon minced garlic 3 cloves
- 1/2 teaspoon dried oregano
- 1 teaspoon beef bouillon powder
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1-1/2 teaspoons paprika
- 1 (14.5-ounce) can fire-roasted crushed tomatoes or diced tomatoes
- 1 cup chicken stock
- 1 bay leaf
- Serving suggestions see note 2
Instructions
- Heat a large heavy-bottomed pan over medium-high heat and add in oil. Add diced onion, carrot, pepper, and a tiny pinch of salt and pepper. Sauté, stirring frequently until veggies begin to soften, about 8 minutes. Press to the sides of the pan and add turkey to the middle. Season to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper). Cook, until mostly browned, breaking the meat up as you cook.
- Add in tomato paste, diced potatoes, jalapeño, garlic, and all seasonings. Continue to cook over medium heat, stirring frequently, for 5 minutes.
- Reduce heat to low. Pour in undrained canned tomatoes, chicken stock, and bay leaf. Stir, scraping the bottom to release any browned bits. Press potatoes below liquid and cover with a lid. Simmer, covered, for 10 minutes.
- Remove lid, increase heat to medium, stir, and continue cooking with lid off for an additional 10 minutes or until potatoes are fork tender and most of the liquid is absorbed (see note 3). Taste and add extra salt/pepper if needed. Remove and discard bay leaf.
- Serve warm with flour tortillas (see note 4) and/or rice. Add lime wedges and fresh cilantro to the plate if desired and dig in!
Notes
Note 1: I like Yukon Gold potatoes best—no need to peel. If using Russet instead, peel them. Dice the potatoes in small, even pieces to cook in time (1/2 inch).
Note 2: For serving: rice, tortillas (Note 4), cilantro, and/or lime.
Note 3: Add extra liquid if needed. If the dish starts to dry out before potatoes are tender, you may need to add a splash more chicken stock (start with 1/4 cup). This can also mean the heat is too high or potatoes chunks are too big. Timing will vary depending on the size of pot, size of potatoes, actual heat of stovetop, etc. When potatoes are easily pierced by a fork and most of the liquid is absorbed into the meat, it’s done!
Note 4: I love these unbaked tortillas by TortillaLand® (not sponsored). They are generally found in the refrigerated section of the grocery store near shredded cheese. Heat them through and serve the filling inside or the tortillas on the side (rip up and use as a fork!).
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat until warmed through.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 38g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 553mg | Potassium: 1124mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6164IU | Vitamin C: 66mg | Calcium: 103mg | Iron: 4mg