Prep time: 10 mins | Cook time: 30 mins | Servings: 6
This easy Mexican Picadillo comes together in a snap with only a few simple ingredients. The ground beef and potatoes are simmered in a tomato sauce. And when done cooking, enjoy rice or fresh flour tortillas for a comforting meal.
INGREDIENTS
1 pound ground beef
½ c. onion, diced
1 green bell pepper, diced
2 c. potato, peeled and diced
4 cloves garlic, minced
8 oz. tomato sauce
1½ c. beef broth
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
HOW TO MAKE MEXICAN PICADILLO
Step 1: Over medium heat, heat a large skillet. Once hot, add the ground beef and cook, breaking the meat apart until the meat is mostly brown. Drain the grease, then put it back to heat.
Step 2: To the same skillet, add the diced onion, green bell pepper, and potatoes. Cook until the onion and peppers are soft over medium heat. Add in the garlic and continue to cook for 30 seconds more.
Step 3: Pour the tomato sauce followed by the beef broth into the skillet and season with salt, pepper, cumin, and coriander. Stir well until everything is incorporated before adding in the bay leaf.
Step 4: Once the mixture is simmering, cover the skillet and cook for another 10 minutes.
Step 5: Uncover, stir and cook for 10 minutes more or until the potatoes are tender and most of the liquid is gone.
Step 6: Enjoy warm with flour tortillas and rice.
NOTES:
If desired, you can add extra vegetables like peas, carrots, etc. Make sure to add them at the same time with the tomato sauce and beef broth. Simmer until soft and the flavour is absorbed.
In place of tomato sauce, you can use fresh Roma tomatoes. Dice the tomatoes finely and saute with the potatoes, onion, and pepper to release the juices. Alternately, you can blend the tomatoes, then add along with the beef broth.
For the potatoes, you can use either russet or gold potatoes.
NUTRITION FACTS:
Serving: 1g, 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
Ingredients
- 1 pound ground beef
- ½ c. onion, diced
- 1 green bell pepper, diced
- 2 c. potato, peeled and diced
- 4 cloves garlic, minced
- 8 oz. tomato sauce
- 1½ c. beef broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
Instructions
Step 1: Over medium heat, heat a large skillet. Once hot, add the ground beef and cook, breaking the meat apart until the meat is mostly brown. Drain the grease, then put it back to heat.
Step 2: To the same skillet, add the diced onion, green bell pepper, and potatoes. Cook until the onion and peppers are soft over medium heat. Add in the garlic and continue to cook for 30 seconds more.
Step 3: Pour the tomato sauce followed by the beef broth into the skillet and season with salt, pepper, cumin, and coriander. Stir well until everything is incorporated before adding in the bay leaf.
Step 4: Once the mixture is simmering, cover the skillet and cook for another 10 minutes.
Step 5: Uncover, stir and cook for 10 minutes more or until the potatoes are tender and most of the liquid is gone.
Step 6: Enjoy warm with flour tortillas and rice.
Notes
If desired, you can add extra vegetables like peas, carrots, etc. Make sure to add them at the same time with the tomato sauce and beef broth. Simmer until soft and the flavour is absorbed. In place of tomato sauce, you can use fresh Roma tomatoes. Dice the tomatoes finely and saute with the potatoes, onion, and pepper to release the juices. Alternately, you can blend the tomatoes, then add along with the beef broth. For the potatoes, you can use either russet or gold potatoes.
