Mexican

Picadillo (Mexican Beef Vegetable Soup) is for Dinner.

Picadillo (Mexican Beef Vegetable Soup) takes 30 minutes to prepare.

Picadillo (Mexican Beef Vegetable Soup) takes 30 minutes to cook.

Picadillo (Mexican Beef Vegetable Soup) makes 10 servings.

The ingredients for Picadillo (Mexican Beef Vegetable Soup) are:

1/2 Onion, Diced
Green Bell Pepper, Diced
1 pkg HyVee Steam Quick Cut Golden Corn
16 oz Baby Carrots - sliced up
1 pkg Birds Eye Steamfresh Sweet Peas
1 15oz can Diced Tomatoes, No Salt Added
2 cans Tomato Sauce, No Salt Added
4 Garlic Cloves, minced
2 pkgs Ground Turkey - 93/7
5 medium Potatoes, chopped
2 cup Swanson Unsalted Beef Stock

Here is how you make Picadillo (Mexican Beef Vegetable Soup):

Add Turkey, diced onion and green bell pepper to pan and brown until turkey is cooked through. Add remaining ingredients. Cover and boil until carrots and potatoes are tender about 25-30 minutes.Serving Size:?Makes 10 1.5 cup servings

The nutritional information for Picadillo (Mexican Beef Vegetable Soup) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 282.2

• Total Fat: 6.7 g
• Cholesterol: 64.0 mg
• Sodium: 167.4 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 5.6 g
• Protein: 22.9 g

Picadillo (Mexican Beef Vegetable Soup) is Mexican cuisine.