Healthy Mexican Picadillo Recipe
User Reviews
5
Healthy Mexican Picadillo Recipe
Description
This version of Mexican Picadillo combines lean ground beef with small cubed russet potatoes, cooked together in oil until the potatoes are tender and the beef is browned. Aromatic vegetables like chopped onion and poblano pepper add mild heat and flavor. The dish uses chopped fresh tomatoes, tomato sauce, and broth for a sauce base, simmered until the beef is cooked through and the onion becomes translucent. Frozen peas and corn kernels are stirred in at the end to add sweetness and texture. Seasoning with garlic salt, kosher salt, and black pepper enhances the savory balance.
The picadillo is intended to be served hot, suitable for dinner or as filling for other dishes. The cooking method involves pan frying and simmering to meld flavors without overwhelming the fresh vegetable components.
Instructions for storage recommend cooling the picadillo before refrigerating in airtight containers for up to 3-4 days, or freezing in sealed freezer-safe containers for up to 3 months. Reheating can be done on the stovetop with occasional stirring or in the microwave at safe intervals to maintain texture and avoid drying out.
Ingredients
- 1 russet potato chopped in small cubes, large
- 2 to 3 tablespoon vegetable oil or canola oil
- 1 lb ground beef 96% lean
- ¼ teaspoon garlic salt
- 1 cup onion half medium, chopped
- 1 poblano pepper chopped, medium, or jalapeño or 1 Anaheim chile
- 1 tomato chopped, large, or 2 medium roma tomatoes
- 4 oz tomato sauce
- ½ cup broth chicken, beef or vegetable. Anything works. Add more for a more juicy dish
- ½ cup peas frozen
- ½ cup corn kernels roasted or regular
- 1 ½ tsp kosher salt
- 1 tsp black pepper
Instructions
- Cook the cubed potatoes in 2 to 3 tablespoons of oil in a medium skillet on medium heat. Keep stirring to ensure that the potatoes are cooked even.
- Cook the potatoes first or do this while the potatoes are cooking; Cook the ground beef in a medium sauce pan on medium high heat. Add the garlic salt.
- Break the beef with the spoon into small pieces while you stir.
- When the meat is ¾ cooked, add the onions and poblano pepper (or Anaheim chile) and cook for 2 minutes.
- Add the chopped tomato, tomato sauce, broth salt & pepper. Cook until the onion becomes clear and meat is completely cooked.
- Add the frozen peas, corn kernels and potatoes. Cook for another 2 to 3 minutes on low heat to incorporate all the flavors. Taste for seasoning and add salt and/or pepper according to taste if necessary.
- Remove from heat and serve while is hot.
Notes
- Store cooled picadillo in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze in freezer-safe containers or bags for up to 3 months, removing as much air as possible.
- Reheat stovetop over medium heat, stirring occasionally for even warming.
- Microwave reheating is convenient; cover loosely and heat in short intervals, stirring between to avoid drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 320kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 351mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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