Mexican Picadillo (Ground Beef and Vegetable Stew)

Ingredients

• 11 pound ground beef(454g)
• 21 zucchini(200g)
• 31 garlic clove(5g)
• 41 onion(110g)
• 51 carrot(60g)
• 61.5 tomato(180g)
• 70.25 cup cilantro(4g)
• 81 potato(150g)
• 92 tablespoon vegetable oil(28g)
• 102 teaspoon chicken bouillon(8g)
• 111 teaspoon tomato bouillon(4g)
• 120.5 teaspoon onion powder(1.5g)
• 130.5 teaspoon garlic powder(1.5g)
• 140.5 teaspoon black pepper(1g)
• 150.25 teaspoon ground cumin(0.5g)
• 161.5 cup water(360g)

Instructions

1. 1Blend 1 whole tomato (chopped), a small piece of onion, 1 garlic clove, and a little water until smooth to make a tomato sauce.
2. 2Heat oil in a large pan over medium-high heat.
3. 3Add ground beef and cook, breaking it up, until no longer pink.
4. 4Season with chicken bouillon, tomato bouillon, onion powder, garlic powder, black pepper, and a sprinkle of cumin.
5. 5Chop the remaining onion and half a tomato.
6. 6Add chopped onion and tomato to the beef and cook for 6-7 minutes.
7. 7Chop the potato, zucchini, and carrot into small cubes.
8. 8Add chopped carrot to the pan and stir.
9. 9Pour in the blended tomato sauce and stir well.
10. 10Add a little water if needed to keep the mixture saucy.
11. 11Cover and cook for about 5 minutes.
12. 12Add chopped potato, stir, cover, and cook for another 6 minutes.
13. 13Add chopped zucchini and a bit more water if needed.
14. 14Add chopped cilantro and stir.
15. 15Cover and cook for 4 more minutes, then taste and adjust seasoning with more bouillon if needed.
16. 16Turn off the heat and let sit for a few minutes before serving.
17. 17Serve hot, optionally with white rice, avocado, tortillas, sour cream, and queso fresco.