A quick and easy dinner idea that’s whipped up in one pan, this Mexican Picadillo is full of flavor. Ground beef and potatoes simmered in a tomato sauce, it’s a warm and comforting Mexican dish that your whole family will enjoy.
Servings: 5 servings
- 4 roma tomatoes quartered
- 1 medium yellow onion ½ quartered and ½ diced
- 1 jalapeño pepper seeds removed and halved
- 2 cloves garlic
- ¼ cup water
- 1 tbsp olive oil
- 2 cups russet potatoes peeled and diced
- 1 large carrot diced
- 1 lb ground beef
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- ⅓ cup peas frozen
- 1 bay leaf
- fresh chopped cilantro garnish
Add the tomatoes, ½ quartered onion, jalapeño, garlic, and water into a blender. Blend until smooth and set aside.
In a large pan over medium heat, add the olive oil, onion, potatoes, and carrot. Cook until the onions have turned slightly translucent. Set aside onto a plate or bowl.
In the same pan, add the beef to the pan breaking it up with a spatula. Cook until the beef has almost cooked all the way through, about 5 minutes.
Add the veggies back into the pan with the beef along with the peas, salt, pepper, and cumin. Toss to combine. Then add the tomato mixture and the bay leaf.
Turn heat to medium-low and cover the pan with a lid for 10 to 15 minutes. Simmer until the potatoes are fork-tender. If you notice that there is a lot of liquid in the pan, take off the lid and cook for an additional 5 minutes to reduce.
Garnish with fresh chopped cilantro and serve with white rice.
- Make sure you dice the potatoes into small bite-sized pieces so they cook quickly in the skillet. You’ll have to increase the cooking time if you cut your potatoes larger.
- I recommend using your largest skillet. This way, all your vegetables and beef brown instead of steam when you saute them.
- You can add an additional jalapeño or swap for a serrano pepper for extra heat.
- You can use other ground meats, like chicken, turkey, or pork, instead of beef.
- To save prepping time, you can buy frozen diced potatoes and carrots.
- If you want the Mexican picadillo to be saucier, you can add a couple splashes of beef broth to the skillet along with the blended sauce.
- You can easily customize your picadillo with any of your favorite add-ins, such as parsley, blanched almonds, olives, celery, raisins, and more.
Calories: 339kcal | Carbohydrates: 19g | Protein: 18g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 545mg | Potassium: 745mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3039IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 3mg