Mexican Picadillo
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
207 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Picadillo
Description
Mexican Picadillo is a classic dish featuring lean ground beef cooked with a tomato-based sauce made from pureed Roma tomatoes, onion, garlic, jalapeño, and Mexican seasonings like oregano and cumin. The pureed elements create a smooth sauce that complements the browned beef’s savory depth.
Diced potatoes and carrots are incorporated early to cook through and soften, adding substance and a slightly sweet contrast. Frozen peas are stirred in near the end for a burst of color and delicate sweetness. The dish simmers covered before finishing uncovered to thicken the sauce and meld flavors.
This recipe balances mild heat from the jalapeño, which can be adjusted by removing seeds or omission, with aromatic herbs and the earthy savory taste of beef. Mexican Picadillo can be served as a main course or filling for tacos, empanadas, or other preparations, making it versatile and practical for everyday meals.
Ingredients
- 4 Roma tomato halved
- 1 onion diced, medium
- 2 cloves garlic
- 1 jalapeno pepper stemmed*
- 1 teaspoon kosher salt plus more as needed
- ½ teaspoon oregano dried, Mexican
- ¼ teaspoon cumin ground
- ½ cup water
- 2 teaspoons extra-virgin olive oil
- 1 pound ground beef lean
- 1 russet potato diced, medium
- 1 carrot diced, large
- ¼ cup peas frozen
Instructions
- In a blender, combine the tomatoes, ½ of the diced onion, water, garlic, jalapeño pepper, ½ teaspoon of the kosher salt, Mexican oregano, cumin, and water. Blend until completely smooth.
- Heat the oil in a large skillet or sauté pan over medium-high heat. Add the remaining ½ of the diced onion and cook for 5 minutes, stirring occasionally, until softened.
- Add the ground beef and sprinkle with the remaining ½ teaspoon of kosher salt. Cook for 6 to 8 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.
- Stir in the potatoes and carrots and cook for 5 more minutes. Pour in the pureed tomato mixture and stir to combine. Reduce the heat to low, cover, and cook for 10 minutes.
- Uncover and cook for 5 more minutes. Stir in the frozen peas and cook uncovered for 5 more minutes, or until the potatoes and carrots are tender. If the meat starts to get dry, add in ¼ cup of water and continue cooking.
- Taste and season with more salt as needed.
Notes
- You can reduce the spiciness by removing the jalapeño seeds or omitting the pepper entirely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 207kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 50mg | 17% |
| Sodium | 326mg | 14% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2300IU | 46% |
| Vitamin C | 37.1mg | 41% |
| Calcium | 20mg | 2% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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