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Easy Mexican Picadillo
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Easy One Pan Mexican Picadillo

Prep Time10 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Calories: 446kcal
Author: Justin Coit


  • 1 tbsp olive oil
  • 1 lb gound beef 85/15 fat content is best
  • ½ onion diced
  • 2 cloves garlic minced
  • ½ russet potato cubed
  • 1 carrot diced
  • ½ zucchini diced
  • ½ red bell pepper diced
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp onion powder
  • 14 oz can crushed tomatoes
  • cilantro for garnish


  • Dice the onion, carrot, zucchini, and bell pepper. Mince the garlic. Cut the potato into roughly ½" cubes, doesn't have to be perfect.
  • In a small bowl mix together the spices: cumin, garlic powder, chili powder, and onion powder. Set aside.
  • Add olive oil to the pan over medium high heat. Add beef to the pan along with the small bowl of spice mixture and brown the beef until it is cooked through.
  • Add onions and cook for a few minutes or until softened. Add garlic and let garlic cook with onions for 2 minutes.
  • Add the rest of the vegetables- bell pepper, zucchini, potatoes, and carrots into pan. Sautee for 3 to 5 minutes until most vegetables have softened a little. Then, add can of tomatoes. Place lid on pan and turn heat to low. Simmer for 30 minutes or until all vegetables are easily pierced by a fork.
  • After 30 minutes, taste and add salt and pepper to taste. Don't be afraid of the salt or pepper, we haven't added any yet so apply liberally until you are happy with the taste.
  • Garnish with chopped cilantro and serve over white rice.


Serving: 1.5cup | Calories: 446kcal | Carbohydrates: 71g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Sodium: 612mg | Potassium: 2300mg | Fiber: 14g | Sugar: 29g | Vitamin A: 13503IU | Vitamin C: 146mg | Calcium: 227mg | Iron: 8mg