Mexican Picadillo
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
6
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Course
Main Course
Mexican Picadillo
Description
This Mexican Picadillo recipe starts by browning ground beef in a skillet, then adding diced onions, green bell pepper, and potatoes until softened. Garlic is added briefly to maintain its pungency. A combination of tomato sauce, beef broth, and spices including salt, black pepper, cumin, coriander, and a bay leaf creates a rich cooking liquid. The mixture simmers covered to tenderize the potatoes and infuse flavors, then finishes cooking uncovered to reduce excess liquid and thicken the stew.
The resulting dish features ground beef cooked through with tender, flavorful vegetables surrounded by a slightly thickened, savory sauce. The balance of spices lends warmth and depth without overpowering the natural meat and vegetable flavors. The potatoes contribute a starchy softness that complements the meat texture.
Mexican Picadillo is traditionally served warm alongside flour tortillas and rice, providing a complete meal with contrasting textures and flavors. It can adapt to additional vegetables introduced during simmering to enhance variety. Fresh roma tomatoes can substitute for tomato sauce by sautéing or blending, offering fresher tomato notes.
The recipe uses either russet or gold potatoes and suggests adjustments for added ingredients, making it flexible for different preferences while maintaining its characteristic savory and hearty profile.
Ingredients
- 1 lb ground beef
- ½ cup onion diced
- 1 green bell pepper diced
- 2 cups potato peeled and diced
- 4 cloves garlic minced
- 8 ounces tomato sauce
- 1½ cup beef broth
- 1 tsp salt
- ¼ tsp black pepper ground
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 bay leaf
Instructions
- Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
- Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
- Pour in tomato sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
- Bring mixture to a simmer, cover and let cook for 10 minutes.
- Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
- Serve warm with flour tortillas and rice.
Notes
- Additional vegetables like peas or carrots can be added with tomato sauce and broth to soften and blend flavors during simmering.
- Fresh Roma tomatoes can replace tomato sauce; sauté diced or blend and add with broth for a fresher taste.
- Either russet or gold potatoes work; peel and dice them to cook evenly with the other vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 220kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 862mg | 36% |
| Potassium | 430mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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