[PROTEIN DOUBLE GROUND BEEF] Cuban Inspired Picadillo with Tortilla Chips

• While rice cooks, halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop olives. Roughly chop cilantro. Quarter lime.

In a small pot, combine rice, 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Gently prick each tortilla in a few places with a fork, then cut into six triangles for a total of 36 pieces (72 pieces for 4 servings).

• Toss tortillas on a baking sheet with a large drizzle of oil, salt, and pepper. Arrange in an even layer. (It’s OK if there is some overlap!) Bake on top rack until lightly golden brown, 8-10 minutes. (For 4, divide between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.

Gently prick each tortilla in a few places with a fork, then cut each tortilla into 6 triangles for a total of 36 pieces (72 pieces for 4). 

Place tortillas on a baking sheet and toss with a large drizzle of oil, salt, and pepper. Spread out in an even layer (it’s OK if there is some overlap!). Bake on top rack until lightly golden brown, 8-10 minutes (for 4, divide between seperate baking sheets and bake on top and middle rack rotating positions halfway through). (TIP: Watch carefully to avoid burning).

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 4-6 minutes.

• Add beef*, Fajita Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more. TIP: For extra heat, add some chili flakes from your pantry if you have some on hand.

Add beef*, Fajita Spice Blend, salt, and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more. (TIP: for a little extra heat, add chili flakes if you have)

Add tomato paste and cook, stirring, until slightly darkened in color, 1-2 minutes.

Add beef stock concentrate, 1 cup water (2 cups for 4), chopped olives, and raisins to pan with beef mixture. Cook, stirring, scraping any brown bits from the bottom of the pan, until sauce has slightly thickened, 2-3 minutes.

Remove from heat and stir in half the cilantro and juice from half the lime. Taste and season with salt and pepper.

• Add tomato paste to pan with beef and veggies; cook, stirring, until slightly darkened in color, 1-2 minutes.

• Add olives, raisins, stock concentrate, and 1 cup water (2 cups for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until sauce has slightly thickened, 2-3 minutes.

• Remove from heat; stir in half the cilantro and juice from half the lime. Taste and season with salt and pepper.