Cheesy Beef Picadillo

1. Beef Picadillo

Heat oil in a skillet over medium heat. Add onions and garlic, sautéing until fragrant. Stir in ground beef, breaking it apart as it browns. Add olives, capers, raisins, crushed tomatoes, and sofrito. Mix well. Season with garlic powder, onion powder, sazon, salt, and pepper. Simmer for 10-15 minutes until flavors meld. Stir in cilantro before removing from heat.

2. Spicy Pico de Gallo

Combine diced cherry tomatoes, pickled jalapeños, red onion, and minced garlic in a bowl. Season with cumin, salt, agave syrup, and lime juice. Drizzle with avocado oil, toss, and refrigerate until ready to serve.

3. Turmeric-Butter Rice

Rinse rice under cold water until the water runs clear. Heat oil in a saucepan over medium heat. Add garlic and turmeric, sautéing briefly. Stir in rice, water, salt, and butter. Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes. Fluff with a fork.

4. Cheesy Topping

Preheat the oven to 375°F (190°C). Spread shredded cheddar and mozzarella evenly over the picadillo in an oven-safe dish. Bake for 10 minutes or until the cheese is bubbly and golden.

5. Garnish & Serve

Arrange blue corn tortillas on a plate. Spoon beef picadillo over the tortillas. Top with pico de gallo, turmeric rice, and a sprinkle of Tajín. Serve with lime wedges on the side.