Casarita's Picadillo

When we lived in South Texas, just outside San Antonio...my husband and his boss B.W. would travel to Gonzales every Monday to have meetings at the feed mills. I'm sure some business was discussed but the main reason I suspect was the Picadillo Tacos they served at the Cafe! Picadillo or "Spicy Beef" has as many variations as there are good cooks (and in Texas, that's a lot). It can serve as the Tex-Mex equivalent of Sloppy Joes, fill tacos or burritos, or act as a dip for tostadas or corn chips.

I love the food section of the San Antonio Express News. Every week I log onto Wednesday's edition to see Pat Mozersky's column Chef's Secrets. Last week she featured
Casarita Mexican Restaurant, one of San Antonio's hidden gems. They serve some of the best Mexican food in Texas and this one made my heart do a Texas Size flip-flop!

Casarita’s Picadillo
2 pounds 80 percent lean (80/20) ground beef
1 scant teaspoon flour
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon beef base
1 medium potato, finely diced
1/4 cup finely diced carrots
1/4 cup tomato sauce
1/4 cup water
Cook and break up ground beef in a large skillet for 8 to 10 minutes, or until meat is still slightly pink. Drain off accumulated fat. Add flour, garlic powder, seasoned salt, cumin, white pepper and beef base. Stir in potatoes and carrots and continue cooking until meat is browned. Add tomato sauce and water, stir, and cook for 10 to 15 minutes, or until potatoes are tender but still firm. Serve with rice, beans and tortillas.
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