Easy Mexican Picadillo

In a blender, combine the fire roasted diced tomatoes, white onion, minced garlic, jalapeno pepper, dried oregano, salt, and ground cumin. Puree until smooth and set aside.

Heat the cooking oil in a large skillet over medium-high heat.

Add the white onion and ground beef to the skillet, seasoning with salt. Cook for 6 to 8 minutes, breaking up the meat into smaller chunks with a wooden spoon, until the beef is lightly browned.

Stir in the diced potato, carrot, and frozen peas, and cook for an additional 5 minutes.

Pour the blended sauce into the skillet, mix well, and cover with a lid. Reduce heat to medium-low and simmer for 10 minutes.

Remove the lid and continue cooking for another 10 minutes, or until the potatoes and carrots are tender. If the mixture becomes too dry, add a splash of water as needed.

Taste the picadillo and adjust the seasoning with more salt if necessary. Serve with Mexican rice or use as a filling for tacos, gorditas, sopes or tostadas.