Costa Rican Beef and Chayote

When it comes to choosing recipes, I’m all about finding something that everyone will eat, and if I’m able to sneak some vegetables in there, it’s all the better.  When I saw this recipe for Costa Rican Beef and Chayote, I knew it would be perfect.  Nick has been talking about tacos lately, and the notes in front of the recipe suggest using the meat as either a taco filling, or serving it alongside rice.  I ended up going with the latter, but don’t think I didn’t mention that it’s “just like the meat in the tacos we make!”

Now technically, this would be a one-pot meal, and you know I’m all about those these days (oh, that reminds me!  I solved my dishwasher problem for under $4, so just in case you have hard water woes too, you might want to check this out).  If you just make this dish, it’s one pot, but I served it along with white rice and refried beans for a more complete meal.  Eh, three pots.  I think I can handle that.

It is super simple to make and the curry … mmm, I love the smell of curry powder … and all the other ingredients blend together to make a delicious dish.  I ate each bite with a little rice, beans and the Costa Rican beef … so yum.  It actually reminds me a little of Cuban Picadillo, with a lot of the same ingredients.  Do try it!

Costa Rican Beef and Chayote

2 tbsp canola or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb ground beef
2 medium tomatoes, peeled, seeded and finely chopped
3/4 cup diced green peppers (I substituted peas since I had them on hand)
1 large chayote, peeled cored and cut into 1/4″ dice or 1 zucchini
1/2 cup fresh or frozen corn kernels (I skipped)
2 tbsp tomato paste
1/2 tsp curry powder
1 tsp salt
1/2 tsp pepper
3 tbsp finely chopped fresh cilantro

Heat oil into a large heavy skillet over medium heat. Add the onion and saute, stirring occasionally until golden brown. Stir in garlic and saute a few more seconds. Add the meat, curry powder, salt and pepper to the mixture. Cook til meat is browned. Add the green pepper, tomatoes, tomato paste, chayote and corn. Lower the heat, cover and cook til the chayote is tender, approximately 15 minutes (zucchini about 5 minutes). Stir in cilantro and season with salt and pepper to taste.

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