Easy Mexican Picadillo Recipe
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
417 kcal
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Course
Main Course
Easy Mexican Picadillo Recipe
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Made with ground beef, potatoes, tomatoes, and lots of flavor, Mexican picadillo is pure comfort food and a simple dish with ingredients you probably already have on hand!
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Ingredients
- 2 tablespoons olive oil divided
- 1 large russet potato peeled and diced
- 1 large carrot diced
- 1 red bell pepper seeded and diced
- 1 large onion diced
- 1 Jalapeno pepper seeded and diced
- 3-5 cloves garlic minced
- 1 pound ground beef
- 1 ½ cups beef broth
- ½ cup green olives sliced into thirds
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- salt and pepper to taste
- fresh cilantro for garnish (optional)
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Instructions
- In a large skillet, add add 1 tablespoon oil and heat over medium heat.
- Add the diced potatoes, carrots, bell pepper, and onion and saute for approximately 5-7 minutes until the onions start to become translucent.
- Then add in the diced jalapeño and minced garlic and sauté for an additional 1-2 minutes. Place the cooked veggies in a bowl and set aside.
- In the same skillet, add the ground beef and cook for 6-8 minutes until browned, crumbling with a spatula or wooden spoon as you cook it to crumble it.
- Add the veggies back to the skillet with the browned meat and add the broth, tomato paste, olives, and seasonings and stir to combine well.
- Bring to a boil then reduce to low , cover with a lid and simmer for 15-20 minutes, stirring occasionally.
- Serve over rice and top with fresh cilantro if desired.
Notes
- Swap the ground beef for ground turkey or ground chicken.
- Use Yukon gold potatoes or red potatoes instead of russet.
- Add more jalapenos for more spiciness.
- Use a can of diced tomatoes with or without the liquid instead of tomato paste. You can also dice fresh tomatoes.
- Use more broth if you want it more soup like.
- If it is too liquidity for your liking, simmer uncovered to reduce the sauce.
- Add more veggies like green peas if desired.
- Allow to cool before covering. Store leftovers in an airtight container for 3-4 days.
Nutrition Information
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Serving
1g
Calories
417kcal
(21%)
Carbohydrates
29g
(10%)
Protein
28g
(56%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
790mg
(33%)
Potassium
1161mg
(33%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
4503IU
(90%)
Vitamin C
55mg
(61%)
Calcium
92mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 417kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 790mg | 33% |
| Potassium | 1161mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4503IU | 90% |
| Vitamin C | 55mg | 61% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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