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Mexican Picadillo Recipe

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This Mexican Picadillo is a flavorful, comforting, and easy one-pot meal made with ground beef, potatoes, tomatoes, and warm spices. Perfect for serving with rice, tortillas, or even stuffing into tacos, this dish is a hearty and budget-friendly family favorite!

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 or leaner preferred)
  • 1 tbsp olive oil (if needed)
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 medium potato (diced into small cubes)
  • 1 carrot (diced, optional)
  • 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
  • ½ cup tomato sauce (for a richer sauce)
  • ½ cup beef or chicken broth (adjust for desired consistency)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • ½ tsp smoked paprika (optional, for depth of flavor)
  • ½ tsp dried oregano
  • ½ tsp chili powder or cayenne (optional, for heat)
  • ½ cup frozen peas (optional, for extra texture and color)
  • ¼ cup green olives (sliced, optional for a tangy touch)

For Serving:

  • Cooked white rice or Mexican rice
  • Warm corn or flour tortillas (for tacos or burritos)
  • Fresh cilantro (chopped, for garnish)

Instructions

Step 1: Cook the Ground Beef

  1. Heat a large skillet or Dutch oven over medium heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain excess grease if needed.

Step 2: Add the Vegetables & Seasonings

  1. Stir in the onion, garlic, potatoes, and carrots. Cook for 5 minutes until slightly softened.
  2. Add the diced tomatoes, tomato sauce, broth, salt, pepper, cumin, paprika, oregano, and chili powder. Stir well.

Step 3: Simmer the Picadillo

  1. Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
  2. Add the peas and olives in the last 5 minutes of cooking.

Step 4: Serve & Enjoy!

  1. Taste and adjust seasoning if needed.
  2. Serve hot over rice or in warm tortillas. Garnish with fresh cilantro.

Notes

  • Spicy Version? Add chopped jalapeño or extra chili powder.
  • Extra Savory? Add 1 tbsp Worcestershire sauce for deeper flavor.
  • Make It a Soup: Add extra broth for a Mexican picadillo stew!
  • Storage: Keeps in the fridge for 4 days or freezes for up to 3 months.

Find it online: https://ukfinda.com/mexican-picadillo-recipe/