Mexican Picadillo
This easy and comforting Mexican Picadillo recipe is a savory, hearty dish made from inexpensive ground beef, potatoes, and the perfect spices.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) ground beef
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 large russet potato peeled and diced into ½ inch cubes
- 1-2 jalapeños seeded and finely diced (or green bell pepper if you don’t like heat, diced)
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon ground coriander
- 1 cup (240 ml) tomato sauce
- 1 ½ cups (360 ml) beef broth
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish, optional)
Instructions
- In a large skillet over medium high heat, heat olive oil, and add the ground beef. Cook until no longer pink. Drain excess fat if necessary.
- Add onion and garlic to the beef, followed by potatoes, and pepper. Cook until the onion is soft, about 3 minutes.
- Pour in the tomato sauce and beef broth, and stir in ground cumin, ground coriander, and Mexican oregano. Stir everything to combine.
- Reduce the heat to medium-low, cover, and simmer for 10 minutes.
- Uncover, stir and cook for 10 more minutes or until the potatoes are tender and most of the liquid is evaporated. Stir occasionally, and season with salt and pepper to your taste.
- Serve warm with white rice, garnish with fresh chopped cilantro.
Notes
- Add other ingredients! This Mexican picadillo recipe is very simple and basic, but there are hundreds of different ways to make it. Try adding veggies such as diced carrots or frozen peas. To add sweetness, many versions of picadillo include raisins simmered in the broth or just a teaspoon of brown sugar or honey
- Try it in your slow cooker. Brown the beef and vegetables, then transfer them to the crockpot with the remaining ingredients. Cook on high for 4 hours or on low for 6 hours, or until the potatoes are tender.
- Any potatoes will work. I like the soft texture of russet potatoes in this recipe, but you may prefer to use regular white potatoes or Yukon gold potatoes instead.
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
Calories: 435kcal | Carbohydrates: 25g | Protein: 24g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 539mg | Potassium: 1141mg | Fiber: 3g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/mexican-picadillo/