Picadillo Navideño: It's Not Just For The Holidays

I just browned up some ground beef (ground turkey would work here) with onion and garlic. Then some cut up potatoes and carrots joined in on the sizzle. I added a little beef stock at this point just to keep the juices flowing.

The original recipe has beets in it, but for my family, I thought it might be better to skip the beets for the first time. I was already worried about the raisins, pecans and cinnamon. You see, the daughters palate isn't quite up to parr. It's still growing along with her feet.
(Gasp) Did I say that?

This was great by itself but The Hubby said it would be good
rolled into a burrito or scrambled in some eggs.

This savory yet slightly sweet dish is traditionally served during the holidays. But, it's not just for the holidays in my home.
I'm making it my first installment of my new series,
Weekday Dinners.

Aprovecho, A Mexican-American Border Cookbook.
This cookbook was done with the intention of having it passed on from generation to generation. As our world is constantly changing, it is getting harder and harder to pass on cultural traditions. This cookbook encompasses both sides of the border with stories and legends that are unique to the Southwestern region of the country. It also contains Dichos (Proverbs), a chile glossary and 250 delicious, simple and easy to follow recipes.
ht:Mexican-American Border Cooking

This recipe is in the new cookbook written by my friend Teresa. To get a sample of her wit and humor, visit her at Mexican-American Border Cooking Blog. As for me, I'm off to Amazon to order her cookbook. One for me and one for a Christmas gift.

Light bulb Moment: This would make a great gift with some cinnamon and/or cumin spices, pecans, and a box of raisins in a basket with a sticky note on this traditional Christmas dinner!

Picadillo Navideño

1/2 pound medium beets, chopped (I didn't use any beets)
3 pounds ground beef (I used approximately 2lbs)
2 tablespoons olive oil (I didn't use any)
1 medium onion, chopped
3 garlic cloves, minced
4 carrots, chopped (I used 2 but wished I used 4)
3 to 4 small potatoes, cubed (I should of used many more)
1 cup raisins (A handful?)
1 cup chopped pecans (I forgot them and I'm still kicking myself)
1 tablespoon cinnamon
1 tablespoon cumin (I used what was left in my cumin jar) (note to self: buy more cumin)
salt and pepper
Cook beets in water until tender reserving the liquid. Heat oil in a skillet and saute the meat, onions and garlic. Season with salt and pepper. Once the meat is no longer pink, add the carrots and potatoes and cook until semi done then add the beets, raisins, pecans, cinnamon and cumin. Cook for 10 more minutes. Add some of the reserved liquid if you see the dish getting too dry. Makes 6 to 8 servings.

Enjoy!