This is a Mexican food staple. It's simple, hearty, cheap and could feed a small army. Isn't that what Mexican food is about?

There's always enough to share and every bite is tastier than the last. What I love about picadillo (pee-kah-DEE-yoh) is that it isn't an exact science. You can cook it down thick and hearty (perfect to fold up in a tortilla). Or, if you're in the mood for stew, leave it more saucy and pour it in a bowl, maybe over some rice, grab a couple of corn or flour tortillas for scooping and you're set. A perfect weeknight meal! if you have more time, this is the perfect filling for empanaditos (mini empanadas).

So what is picadillo? It's traditionally ground beef (veganized using your favorite vegan crumbles), cooked in a tomato/cumin/garlic sauce with tender diced potatoes and red bell pepper. You can add in carrots, green beans, peas, jalapenos or corn. Other types of picadillo invite green olives or raisins to the party. Doesn't sound too bad. I'm a sucker for family tradition though and this simple version hits home. This is my kind of comfort food! Unfortunately, it's not too photogenic. I've made this 3 times in the past 2 weeks, in hopes of snapping a great picture (ha!). This was the best we could do. It doesn't make us love it any less, though. Sometimes you just pick your battles and share the recipe!

INGREDIENTS

• 1-2 tablespoons olive oil
• 1 cup vegan "beef" crumbles (I use lightlife brand. Any brand is fine. If you use plain TVP make sure you season it a bit before moving forward with other ingredients)
• 1 cup tomato sauce
• 1 cup water (2 cups if you want it more saucy & stew-like)
• 3 large potatoes, peeled & diced
• 1 red bell pepper, diced (green is fine, too)
• 1-1 1/2 teaspoon salt
• 2-3 teaspoons ground cumin (comino)
• 1/2 teaspoon garlic powder

DIRECTIONS

To prep: Peel & Dice potatoes. Then, dice bell pepper.

1. Heat oil in a pan over MED heat.
2. Add in vegan crumbles. (if using tvp: season w/ taco seasoning before proceeding.)
3. Brown a bit before adding in tomato sauce. Stir and add in water.
4. Add in diced potatoes and bell pepper.
5. Add salt, cumin and garlic powder.
6. Stir. (Add in 1 cup of green beans, peas, carrots, jalapeno or corn at this time)
7. Cover and simmer on LOW-MED heat until potatoes are completely tender (About 25 minutes)
8. Adjust spices. (I often add more cumin,garlic or salt to taste.)
9. Once potatoes are tender, scoop picadillo into a bowl with rice, inside warm tortillas or filled in savory empanadas!