Mexican Picadillo
User Reviews
5
Mexican Picadillo
Description
Mexican Picadillo combines ground beef sautéed with chopped onions and seasoned with garlic salt and black pepper. Fresh chopped tomatoes and optional jalapeño or serrano peppers add brightness and heat. Finely chopped peeled potatoes integrate into the mixture, absorbing flavors and providing a soft, tender texture after cooking.
The cooking method ensures the beef is broken into small, bite-sized pieces for consistent texture. The mixture simmers on low heat until the potatoes are tender, blending the ingredients into a cohesive filling or main dish.
This picadillo works well served as a main course alongside Mexican rice or sopa de fideo. It also makes a flavorful filling for tacos, empanadas, stuffed poblanos, gorditas, zucchini boats, or crunch wraps, showcasing its versatility.
You can customize this dish by swapping ground turkey or bison for leaner protein, adjusting the spiciness by adding or removing jalapeños, or substituting cauliflower for potatoes to make it lower carb.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion white, chopped
- 2 pounds ground beef
- 1 tablespoon garlic salt
- 1/2 tablespoon black pepper ground
- 4 tomato chopped
- 1 jalapeno pepper diced (optional, or serrano pepper
- 1 russet potato peeled and finely chopped, or 2 small Yukon gold potatoes
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
- Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
- Add garlic salt, pepper, tomatoes, jalapeño if using, and potato and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
Notes
- Use ground turkey or bison for a leaner version of picadillo.
- Add diced jalapeño or serrano peppers to increase spiciness.
- Substitute cauliflower for potatoes to reduce carbohydrates.
- Serve as a main dish with Mexican rice or sopa de fideo.
- Use as a filling in tacos, empanadas, poblanos, gorditas, zucchini boats, or crunch wraps for varied meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 953mg | 40% |
| Potassium | 583mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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