Picadillo is on rotation once a month because it’s the most requested dish by my kids and it’s so easy to make. We love it served over brown rice (or cauliflower rice) with this quick cabbage slaw or a salad on the side. Leftovers are great to pack for lunches or I use the meat to a second meal for the week such as stuffed peppers, tacos, quesadillas and more! This also freezes well for make ahead-meals.
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