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Mexican Picadillo

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Mexican Picadillo is a flavorful and hearty ground beef and potato hash simmered with spices, tomatoes, and beef broth, creating a satisfying meal perfect for tacos, rice, or as a stand-alone dish.

Ingredients

1 tablespoon (15 ml) olive oil

1 pound (450 g) ground beef

1 large yellow onion, diced

3 cloves garlic, minced

1 large russet potato, peeled and diced into ½-inch cubes

1–2 jalapeños, seeded and finely diced (or green bell pepper)

1 teaspoon ground cumin

1 teaspoon Mexican oregano

½ teaspoon ground coriander

1 cup (240 ml) tomato sauce

1 ½ cups (360 ml) beef broth

Salt and pepper to taste

Fresh cilantro, chopped (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned and fully cooked (5-7 minutes). Drain excess fat if necessary.
  2. Add diced onion and garlic to the pan. Sauté for 2-3 minutes until the onion is soft and translucent.
  3. Stir in diced potatoes, jalapeños (or bell pepper), cumin, Mexican oregano, and coriander. Cook for about 5 minutes, allowing the potatoes to lightly brown.
  4. Pour in tomato sauce and beef broth, then bring the mixture to a simmer. Lower the heat and cover the pan. Let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the flavors meld.
  5. Season with salt and pepper to taste. Garnish with fresh chopped cilantro if desired.
  6. Serve with rice, tortillas, or as a stand-alone dish.

Notes

For a sweet and savory twist, add raisins or green olives during the simmering process.

For a leaner version, substitute ground turkey, chicken, or pork for the beef.

If you prefer more heat, use more jalapeños or add a pinch of chili powder or cayenne pepper.

Nutrition

Find it online: https://justsosavory.com/mexican-picadillo/