This Recipe is a Test

When selecting a subject for a blog post, usually I try to use my imagination. What fruits are in season? What is trendy? What would pique the reader’s interest, and whet their appetite?

Panicked because I didn’t have a recipe prepared for my Wednesday post, I snapped a quick pic of a rather trashy lunch, hastily prepared at the ranch…Quick Quesadillas with Roasted Chile Poblano. We had been out of town, the vegetables in the fridge were way past their prime, and my husband and I were too focused on our work to run to the grocery store in town (40 minutes, one way.) I posted my quesadilla pic, along with a recipe, just in the nick of time.

My quesadilla pic was THE MOST VIEWED PIC. EVER. Whoa. What did I learn from this experiment?

  1. You folks really like cheese.
  2. I should worry less about shooting magazine quality pics, and just shoot what I really eat.

SO, here is picadillo, another recipe that always happens when I clean the fridge. I never cook picadillo. It just happens.

Picadillo con Verdura just happens.

The way I make picadillo is different than other recipes, however. I really love adding loads of vegetables to my picadillo, such as carrots, onions, peas, potatoes, etc. Wait, change “adding” to “cramming.” Just a pound of ground hamburger can stretch into a meal for 4 hungry people, and it makes incredible leftovers. Great as a topping on late night nachos.

Some of you might know that my husband is an artist, and yes, I will post pics of his work in the future. Right now, he is under a deadline to produce a life-sized bronze sculpture. And I’m blogging like a fiend, running my store, and managing the needs of my college-aged sons. Even though we are empty nesters, my husband and I are running at full tilt daily to meet the obligations of our projects and family. Quick, frenzied lunches have been something I never shared, until now. It seems that you like those recipes best. So here you go.

I am watching to see if you like this.


Vegetables for Picadillo con Verdura

Fresh and not so fresh vegetables are both terrific!


Ground Beef for Picadillo con Verdura

Another Dirty Secret: You can start with frozen ground beef. Just cover, and allow to thaw.


Veggie Prep for Picadillo con Verdura

I added green onions and white onions to the Picadillo con Verdura


Vegetables in Picadillo con Verdura

Every vegetable can be added to Picadillo con Verdura



Picadillo con Verdura (Ground Beef Stew with Vegetables)

Picadillo con Verdura is a ranch favorite!

  • Author: Melissa Guerra
  • Prep Time: 5 min
  • Cook Time: 40min
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dishes
  • Cuisine: Latin American


2 tbsp. vegetable oil (30ml)

1 cup chopped onions (150gr)

1 lb. ground beef (500gr)

2 carrots, chopped

1 tomato, chopped

1 small potato, cubed

1 clove garlic, minced

Salt and pepper to taste


Heat the vegetable oil in a 3 qt. (3lt) covered Dutch oven or sauté pan. Add the onions, and sauté until translucent, about 2 minutes. Add the ground beef, cover, and brown until completely cooked, about 10 minutes over medium heat. Add the chopped carrots, tomatoes, potatoes and minced garlic, and season with salt and pepper. Cover and simmer for 30 minutes, until the vegetables are tender.


  • You can add 1/2 – 1 cup of any vegetable you like, such as peas, green onions, turnips, squash, etc.

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