Picadillo

1 pound turkey, ground
1 chopped onion
5 small diced carrots
2 medium zucchini or other squash
2 medium diced potatoes
1 teaspoon salt
black pepper to taste
1/2 teaspoon cumin
1 can (10 1/2 ounces) Mexican style tomato sauce
1 teaspoon cornstarch

1. Brown ground turkey in a non-stick frying pan.
2. Add onions, carrots, squash, potatoes, salt, pepper, and cumin. Sauté for about 5 minutes.
3. Add tomato sauce and just enough water to cover. Bring to a boil, then lower heat and simmer, uncovered, until vegetables are tender.
4. Dissolve cornstarch in about 1 Tablespoon of cold water, add to mixture, bring back to a boil until gravy thickens. Serve.

Adapted from:
Es Facil Campaign
Submitted by Cristina Pacheco
California Health Department – Los Angeles County