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Picadillo is one of my all time favorite twists on meat and potatoes. It’s a dish that hails from many countries Spain, Mexico, Cuba, and the Phillipines to name a few and every country has its own take. My personal favorite is the spicy Mexican version normally made with ground beef, spicy tomato sauce, and potatoes. Today we are mixing things up a bit and substituting in lean ground turkey for the beef and cooking it in the slow cooker instead of simmering it on the stove for hours. Normally it is served with tortillas but it works great over rice, served in sandwich rolls, or stuffed into peppers with rice. For a lower carb/Paleo version, consider substituting in parsnips, turnips, squash, or cauliflower for the potatoes. This also freezes great so consider making a double batch and saving some for later.
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