Description
This authentic Mexican Picadillo recipe features ground beef simmered with tomatoes, potatoes, and traditional spices to create a hearty and flavorful dish. Perfect as a main course, it can be served with rice, tortillas, or used as a filling for tacos or empanadas, making it a versatile addition to your dinner repertoire.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium Roma tomatoes, diced
- 1 medium russet potato, peeled and diced
- 1/4 cup frozen peas (optional)
- 1/4 cup chopped carrots (optional)
- Chopped cilantro for garnish (optional)
Liquids and Sauces
- 1/2 cup tomato sauce
- 1/2 cup beef broth or water
Spices
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
Instructions
- Brown the ground beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
- Add tomatoes: Stir in the diced Roma tomatoes and cook for an additional 2 minutes to combine flavors.
- Combine potatoes and liquids: Add the diced potatoes, tomato sauce, and beef broth or water. Stir well to incorporate all ingredients.
- Season the mixture: Sprinkle in the ground cumin, dried oregano, paprika, salt, and black pepper. Stir to evenly distribute the spices.
- Simmer the picadillo: Bring the mixture to a simmer, then cover the skillet. Cook for 15–20 minutes, stirring occasionally, until the potatoes are tender.
- Add peas and carrots (optional): In the last 5 minutes of cooking, stir in frozen peas and chopped carrots if using. Continue cooking until vegetables are heated through.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Garnish with chopped cilantro if desired. Serve hot with rice, tortillas, or use as a filling for tacos or empanadas.
Notes
- For extra flavor, add a small bay leaf while simmering the picadillo and remove it before serving.
- To make a lighter version, substitute ground turkey or chicken for ground beef.
- Peas and carrots are optional but add a nice texture and flavor contrast.
