Mexican Picadillo

A classic, nostalgia inducing meal with ground beef and potatoes. This is one of those dishes that is so easy to customize, and everyone has their own way of making it. It’s pure comfort food. This recipe is a basic version. With some ideas of ways you can easily customize it to make it just right for you and your family.

Mexican Picadillo

Mexican Picadillo. This quick and easy dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.

Prep Time: 10 mins Cook Time: 30 mins

Course: Main Course Cuisine: Mexican, Tex Mex Servings: 6 Calories: 220kcal

Equipment

• large skillet

Ingredients

• 1 lb ground beef
• ½ cup onion diced
• 1 green bell pepper diced
• 2 cups potato peeled and diced
• 4 cloves garlic minced
• 8 ounces tomato sauce*
• 1½ cup beef broth
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 bay leaf

Instructions

1. Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
2. Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
3. Pour in tomato sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
4. Bring mixture to a simmer, cover and let cook for 10 minutes.
5. Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
6. Serve warm with flour tortillas and rice.

Notes

Additional Vegetables: if adding additional veggies (peas, carrots, etc.) add them in with the tomato sauce and beef broth. Let simmer to soften and absorb flavor. 

Tomatoes: can use fresh Roma tomatoes instead of tomato sauce. Either finely dice the tomatoes and saute with the potatoes, onion and pepper to release juices, or blend the tomatoes and add with the beef broth. 

Potatoes: can use russet or gold potatoes. 

Nutrition

Serving: 1 | Calories: 220kcal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 862mg | Potassium: 430mg | Fiber: 1g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 2mg