Prep time: 10 mins | Cook time: 20 mins | Serves: 4
Mexican Picadillo is another easy and quick dinner that you can throw together using minimal ingredients. The ground beef and potatoes are simmered in a tomato sauce until tender. Serve this scrumptious Mexican Picadillo with rice or some fresh flour tortillas or fried corn tortillas for a filling meal with bold and satisfying flavors!
I love Mexican Picadillo because it is not only simple and fast to make, but it is also easy to customize. This is a classic, super comforting dish that you can easily customize to suit your family’s taste. And this dish is perfect to add to your regular menu rotation.
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INGREDIENTS
1 small onion, diced
1 pound ground beef
2 large potatoes, peeled and diced
4 cloves garlic
1 (8 ounces) can tomato sauce
2 large carrots, peeled and diced
1 1/2 c. beef broth
1 tsp cumin
1 bay leaf
1/2 tsp oregano
1/2 c. frozen peas
Rice or tortillas for serving
Kosher salt and freshly ground black pepper, to taste
How to make Mexican Picadillo
Step 1: Place the ground beef in a hot large skillet over medium heat. Season with salt and pepper and cook until the beef is barely pink. As needed, drain the excess grease.
Step 2: To the beef, add the onion along with potatoes and carrots. Cook further until the veggies are tender and the meat is completely cooked. Then, add the garlic and continue to cook for another 30 seconds.
Step 3: To the skillet, add the tomato sauce and beef broth. Stir well before adding the cumin, oregano, and bay leaf. Let the mixture simmer for about 10 minutes, covered.
Step 4: Take the lid off and add the peas. Stir well and cook, uncovered, until the potatoes are tender and most of the liquid has been cooked down.
Step 5: Serve the Mexican Picadillo immediately with rice or tortillas. Enjoy!
Ingredients
- 1 small onion, diced
- 1 pound ground beef
- 2 large potatoes, peeled and diced
- 4 cloves garlic
- 1 (8 ounces) can tomato sauce
- 2 large carrots, peeled and diced
- 1 1/2 c. beef broth
- 1 tsp cumin
- 1 bay leaf
- 1/2 tsp oregano
- 1/2 c. frozen peas
- Rice or tortillas for serving
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Place the ground beef in a hot large skillet over medium heat. Season with salt and pepper and cook until the beef is barely pink. As needed, drain the excess grease.
Step 2: To the beef, add the onion along with potatoes and carrots. Cook further until the veggies are tender and the meat is completely cooked. Then, add the garlic and continue to cook for another 30 seconds.
Step 3: To the skillet, add the tomato sauce and beef broth. Stir well before adding the cumin, oregano, and bay leaf. Let the mixture simmer for about 10 minutes, covered.
Step 4: Take the lid off and add the peas. Stir well and cook, uncovered, until the potatoes are tender and most of the liquid has been cooked down.
Step 5: Serve the Mexican Picadillo immediately with rice or tortillas. Enjoy!
