Picadillo de Chayote with Ground Beef & Carrots

Ingredients

• 12 oz Ground Beef
• 3 chayotes, peeled and cut into ¼-inch dice
• 1 cup Carrots, finely diced
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 4 cloves garlic, minced
• 3 scallions, sliced
• 1 tsp ground cumin
• 1 tbsp Salsa Lizano or Worcestershire
• ½ cup water
• 2 tbsp vegetable oil
• 3 tbsp chopped cilantro
• Warm corn tortillas, for serving
• Salt and black pepper

Method

1. Dice everything to the same small size. Picadillo means minced, and mismatched cuts mean some pieces turn to mush while others stay raw.
2. Brown the Ground Beef in oil over medium-high heat, breaking it apart, then add the onion, bell pepper, and scallions and cook 6 minutes.
3. Stir in the garlic and cumin for a minute, then add the chayote, Carrots, Salsa Lizano, and water.
4. Cover and cook 12–15 minutes, stirring twice, until the chayote is tender but still has a faint bite and the pan is nearly dry. Chayote releases a lot of water, so uncover for the last few minutes if it looks soupy.
5. Season, fold in the cilantro, and spoon into warm tortillas or serve alongside rice and beans as part of a casado.