Mexican Picadillo Recipe: Another easy and quick dinner. Mexican Picadillo is simple yet big in flavor. It is made with ground beef and potatoes simmered in tomato sauce. I love pairing this dish with rice and some fresh flour tortillas for a filling weeknight meal.
Ground beef and potatoes make up this comforting, nostalgic dish. Everyone has their unique method of preparing this recipe since it adapts itself wonderfully to individual variations. And this recipe is a straightforward version.
I have made this recipe a lot of times, and this still never fails to impress me. And with a few suggestions, you can simply alter this recipe to make it perfect for you and your family.
- I often like to use four Roma tomatoes in place of tomato sauce. I blend the tomatoes, but you can also finely dice them.
- You are also welcome to add peas and carrots or other vegetables of your choice.
- For this recipe, you can swap beef broth in place of beef bouillon.
- If you are like me and love a little more kick, you can throw in some jalapeno to the dish or other chili.
- If you like your Picadillo to be more of a stew, just add extra broth or tomato sauce.
- As I said, this Mexican Picadillo is super versatile! This is the epitome of a warm and fuzzy meal.
What You Need To Make Mexican Picadillo:
Ground beef: You can try substituting the beef with pork, chicken, or turkey.
Tomato sauce: Use four Roma tomatoes (blended or finely diced).
Beef broth: Or swap with either chicken or vegetable stock.
Green bell pepper: For this recipe, I used bell peppers for a milder version. If you want extra heat, throw in a Serrano pepper. Jalapeno peppers are also a great option.
Potato: Use either russet or gold potatoes.
Seasonings: Salt, Ground black pepper, Ground coriander, Ground cumin
Steps To Make Mexican Picadillo
Step 1: Cook and break up the ground beef in a large skillet on medium heat until mostly browned. Then, drain and return to heat.
Step 2: Throw in the diced onions, green bell pepper, and potatoes. Cook further on medium heat until tender.
Green bell pepper:
Step 3: Next, add the garlic and cook for 30 seconds more.
Step 4: Stir in the tomato sauce, beef broth, salt, pepper, cumin, and coriander. Then, add the bay leaf.
Ground cumin and coriander:
Step 5: Let the mixture simmer for 10 minutes, covered.
Step 6: Take the lid off, stir, and cook for 10 minutes. At this point, the potatoes should be tender, and most of the liquid is gone.
Step 7: Pair this Mexican Picadillo with rice and flour tortillas.
Frequently Asked Questions
What should we eat with Mexican picadillo?
Picadillo is most commonly eaten with white rice, but Cilantro Lime Rice is a delicious alternative. However, I would avoid Mexican rice since there are too many competing flavors. It goes well with quinoa, cauliflower rice, or spaghetti squash if you’re watching your carb intake.
How to store leftover picadillo?
Leftover picadillo may be kept in the fridge for up to 5 days if stored in sealed containers. Warm it up in a hot pan, and it’ll be ready to eat again.
Or store in vacuum-sealed bags and freeze for up to 3 months.
Delicious Mexican Picadillo Recipe
This quick and easy meal requires only a few ingredients. Cubed potatoes and ground meat are cooked slowly in a tomato sauce. Perfect to serve with rice and flour tortillas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Mexican
4 cloves garlic, minced
½ c. onion, diced
1 pound ground beef
1 green bell pepper, diced
2 c. potato, peeled and diced
1½ c. beef broth
8 oz. tomato sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
1 teaspoon salt
¼ teaspoon ground black pepper
Put the ground beef in a large pan and cook it over medium heat. Using a wooden spoon, break up the meat while it cooks over medium heat. Brown most of the meat, then remove excess fat and return it to the stovetop.
Mix in the potatoes, onions, and green pepper. To soften the onion and peppers, keep cooking them over medium heat. Add garlic and continue cooking for 30 seconds.
Add the tomato paste and beef broth. Season with salt, pepper, cumin, and coriander. Stir everything together. Then, toss in the bay leaf.
Bring everything to a simmer, cover, and cook for 10 minutes.
When potatoes have softened, and most of the liquid has been absorbed, take off the cover, stir, and simmer with the lid off for an additional 10 minutes.
Take the pan off the heat and spoon the picadillo onto serving plates. Serve warm with rice and flour tortillas. Enjoy!
You can add additional vegetables, such as peas and carrots. Add the veggies to the pan along with the tomato sauce and beef broth. Allow simmering until the veggies are tender.
You can substitute tomato sauce with fresh Roma tomatoes. Finely dice, then saute with the potatoes, onion, and pepper. Or blend and add along with the beef broth.
You can use either russet or gold potatoes in this recipe.
- Serving Size: 1 serving
- Calories: 153
- Sugar: 3.2 g
- Sodium: 575.1 mg
- Fat: 2.6 g
- Carbohydrates: 13.4 g
- Protein: 19.1 g
- Cholesterol: 45.2 mg
Keywords: Mexican Picadillo Recipe
CHECK OUT THESE AWESOME, EASY RECIPES:
- The Best Warm Crack Dip Recipe
- Crunchy Mandarin Orange-Chicken Recipe
- Delicious One Pot Mushroom Chicken and Rice
My name is Houria and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!
Leave a Reply