Prep time: 10 mins | Cook time: 30 mins | Servings: 6
Throw this easy dinner recipe in under thirty minutes using just minimal ingredients. Serve this with rice or flour tortillas for a full meal, excellent for an easy and quick weeknight dinner!
INGREDIENTS
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4 cloves garlic, minced
½ c. onion, diced
1 pound of ground beef
2 c. potato, peeled and diced
1½ c. beef broth
8 oz. tomato sauce
1 green bell pepper, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
¼ teaspoon ground black pepper
HOW TO MAKE MEXICAN PICADILLO
Step 1: Cook the ground beef in a large skillet over medium heat until mostly browned, breaking the meat up as it cooks. Then, drain the grease and bring it back to heat. At this point, add the diced onion, green bell pepper, and potatoes. Cook further until the onion and peppers have softened. Add the garlic and continue to cook for 30 seconds more.
Step 2: To the skillet, pour in the tomato sauce and beef broth. Stir in the salt, pepper, cumin, and coriander. Then, add the bay leaf. Bring everything to a simmer, put the lid on, and cook for additional 10 minutes.
Step 3: Uncover and stir. Cook for 10 minutes more, lid off, until the potatoes are tender and most of the liquid is gone.
Step 4: Remove from the heat when done and serve the Mexican Picadillo right away with some tortillas and rice. Enjoy!
NOTES:
You can add other veggies such as peas, carrots, and more. Add them along with tomato sauce and beef broth. Allow everything to simmer.
Instead of tomato sauce, you can use fresh Roma tomatoes. You can dice them finely and saute them with the potatoes, onion, and pepper to release juices. Alternately, you can blend the tomatoes and add them with the beef broth.
For this recipe, you can use gold or russet potatoes.
NUTRITION FACTS:
Serving: 1, calories: 220 kcal, 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
Ingredients
- 4 cloves garlic, minced
- ½ c. onion, diced
- 1 pound of ground beef
- 2 c. potato, peeled and diced
- 1½ c. beef broth
- 8 oz. tomato sauce
- 1 green bell pepper, diced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Step 1: Cook the ground beef in a large skillet over medium heat until mostly browned, breaking the meat up as it cooks. Then, drain the grease and bring it back to heat. At this point, add the diced onion, green bell pepper, and potatoes. Cook further until the onion and peppers have softened. Add the garlic and continue to cook for 30 seconds more.
Step 2: To the skillet, pour in the tomato sauce and beef broth. Stir in the salt, pepper, cumin, and coriander. Then, add the bay leaf. Bring everything to a simmer, put the lid on, and cook for additional 10 minutes.
Step 3: Uncover and stir. Cook for 10 minutes more, lid off, until the potatoes are tender and most of the liquid is gone.
Step 4: Remove from the heat when done and serve the Mexican Picadillo right away with some tortillas and rice. Enjoy!
Notes
You can add other veggies such as peas, carrots, and more. Add them along with tomato sauce and beef broth. Allow everything to simmer. Instead of tomato sauce, you can use fresh Roma tomatoes. You can dice them finely and saute them with the potatoes, onion, and pepper to release juices. Alternately, you can blend the tomatoes and add them with the beef broth. For this recipe, you can use gold or russet potatoes.
