Picadillo

35 min · Serves 6

Based on a recipe from California Health Department, Los Angeles County Es Facil Campaign, via USDA MyPlate Kitchen

What goes in

• 1 lb85% lean ground turkey
• 1onion
• 5small carrots
• 2medium zucchinis
• 2medium potatoes
• 4.9 mlsalt
• black pepper (optional)
• 2½ mlcumin
• 1¼ cupslow-sodium canned tomatoes
• 4.9 mlcornstarch

How to cook it

1. Cook the ground turkey in a nonstick skillet until browned throughout.
2. Add the chopped onion, carrots, zucchini, potatoes, salt, black pepper, and cumin, and sauté for roughly 5 minutes.
3. Pour in the canned tomatoes along with enough water to barely cover the vegetables.
4. Bring the mixture to a boil, then turn down the heat and let it simmer uncovered until the vegetables are tender.
5. Stir the cornstarch into about 1 tablespoon of cold water until completely dissolved.
6. Pour the cornstarch mixture into the skillet and return to a boil, cooking until the sauce thickens, then serve.

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