Picadillo
Mexican Picadillo delivers big flavor fast with ground beef and potatoes simmered in rich tomato sauce. Serve it hot over rice with plenty of tortillas.
Servings: 4 servings
Cost: $13.64
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 cup finely diced carrot 2-3 large carrots
- 1 cup finely diced green bell pepper 1 green pepper
- 1 pound lean ground beef 93/7, or use ground turkey
- Salt and pepper
- 2 tablespoons tomato paste
- 2 cups diced baby gold potatoes see note 1
- 1 tablespoon finely diced jalapeño add to taste
- 1 tablespoon minced garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon beef bouillon powder
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1-1/2 teaspoons paprika
- 1 (14.5-ounce) can fire-roasted crushed tomatoes or diced tomatoes
- 1 cup chicken broth
- 1 bay leaf
- Serving suggestions see note 2
Instructions
- Heat a large pan over medium-high heat. Add oil, onion, carrot, pepper, and a small pinch of salt and pepper. Sauté, stirring often, until veggies start to soften, about 8 minutes. Push veggies to the sides and add beef in the center. Season with 1 tsp salt and 1/2 tsp pepper. Cook, breaking up the meat, until mostly browned.
- Add tomato paste, diced potatoes, jalapeño, garlic, and all seasonings. Continue to cook over medium heat, stirring frequently, for 5 minutes.
- Lower heat to low. Pour in undrained tomatoes, chicken broth, and add the bay leaf. Scrape the bottom to release any browned bits. Press potatoes under the liquid, cover with a lid, and simmer for 10 minutes.
- Remove lid, stir, and increase heat to medium. Cook uncovered for another 10 minutes, or until potatoes are fork-tender and most of the liquid is absorbed (see note 3). Remove bay leaf. Taste and adjust seasoning if needed.
- Serve hot with flour tortillas and/or rice. Add lime wedges and fresh cilantro if desired.
Video
Notes
Note 1: I love gold potatoes—no need to peel them. If using Russet potatoes, peel first. Dice small and even (1/2-inch pieces) so they cook evenly.
Note 2: For serving, try rice, tortillas, cilantro, and lime wedges.
Note 3: If the mixture dries out before the potatoes are tender, add a splash more chicken broth (start with 1/4 cup). Make sure potatoes are diced small and heat stays low.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat until warmed through.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 38g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 553mg | Potassium: 1124mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6164IU | Vitamin C: 66mg | Calcium: 103mg | Iron: 4mg