Description
This Mexican Picadillo is a flavorful, comforting, and easy one-pot meal made with ground beef, potatoes, tomatoes, and warm spices. Perfect for serving with rice, tortillas, or even stuffing into tacos, this dish is a hearty and budget-friendly family favorite!
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 or leaner preferred)
- 1 tbsp olive oil (if needed)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 medium potato (diced into small cubes)
- 1 carrot (diced, optional)
- 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 1/2 cup tomato sauce (for a richer sauce)
- 1/2 cup beef or chicken broth (adjust for desired consistency)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional, for depth of flavor)
- 1/2 tsp dried oregano
- 1/2 tsp chili powder or cayenne (optional, for heat)
- 1/2 cup frozen peas (optional, for extra texture and color)
- 1/4 cup green olives (sliced, optional for a tangy touch)
For Serving:
- Cooked white rice or Mexican rice
- Warm corn or flour tortillas (for tacos or burritos)
- Fresh cilantro (chopped, for garnish)
Instructions
Step 1: Cook the Ground Beef
- Heat a large skillet or Dutch oven over medium heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain excess grease if needed.
Step 2: Add the Vegetables & Seasonings
- Stir in the onion, garlic, potatoes, and carrots. Cook for 5 minutes until slightly softened.
- Add the diced tomatoes, tomato sauce, broth, salt, pepper, cumin, paprika, oregano, and chili powder. Stir well.
Step 3: Simmer the Picadillo
- Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
- Add the peas and olives in the last 5 minutes of cooking.
Step 4: Serve & Enjoy!
- Taste and adjust seasoning if needed.
- Serve hot over rice or in warm tortillas. Garnish with fresh cilantro.
Notes
- Spicy Version? Add chopped jalapeño or extra chili powder.
- Extra Savory? Add 1 tbsp Worcestershire sauce for deeper flavor.
- Make It a Soup: Add extra broth for a Mexican picadillo stew!
- Storage: Keeps in the fridge for 4 days or freezes for up to 3 months.