Picadillo Recipe

Mexican Picadillo. This quick and easy dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.

Mexican Picadillo

Mexican Picadillo. This quick and easy dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.

Prep: 10min

Serving Size: 1

Nutrition Facts: calories 220 kcal, Carbohydrate 5 g, Protein 15 g, Fat 16 g, Saturated Fat 6 g, Cholesterol 54 mg, Sodium 862 mg, Fiber 1 g, Sugar 3 g, servingSize 1

Ingredients:

• 1 lb ground beef
• ½ cup onion (diced)
• 1 green bell pepper (diced)
• 2 cups potato (peeled and diced)
• 4 cloves garlic (minced)
• 8 ounces tomato sauce*
• 1½ cup beef broth
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 bay leaf

Instruction:

1. Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
2. Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
3. Pour in tomato sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
4. Bring mixture to a simmer, cover and let cook for 10 minutes.
5. Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
6. Serve warm with flour tortillas and rice.

Mexican Picadillo Recipe

This easy Mexican picadillo recipe is made ground beef, potatoes and plenty of seasonings, great over rice or served with tortillas for a full meal. Big on flavor!

Prep: 10min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 361 kcal, Carbohydrate 8 g, Protein 22 g, Fat 27 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 81 mg, Sodium 172 mg, Fiber 3 g, Sugar 4 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 8 ounces yellow potatoes (about 3-4 small, diced)
• 1 medium yellow onion (chopped)
• 1 jalapeno pepper (chopped)
• 1 serrano pepper (chopped (optional, for spicier))
• 2 cloves garlic (chopped)
• 1 pound ground beef ((you can use other ground meats, like chicken, turkey or pork))
• 2 large tomatoes (chopped)
• 3/4 cup beef stock ((or use chicken or vegetable stock))
• 1 tablespoon paprika
• 1 tablespoon Mexican oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• FOR SERVING: Cooked rice or warmed tortillas, sliced peppers, chili flakes, fresh lime juice, hot sauce

Instruction:

1. Heat the oil in a large pan to medium heat. Add the potatoes, onion and peppers and cook them down for 5 minutes to soften.
2. Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up for 5 minutes. The meat doesn’t need to be cooked all the way through.
3. Stir in the tomatoes, stock, and seasonings and reduce the heat to simmer.
4. Simmer for 20 minutes to cook through and let the potatoes soften up.
5. Serve over cooked rice or with tortillas with extra peppers, spicy chili flakes and lime juice! Don’t forget your favorite hot sauce.

Cuban Picadillo

This Cuban Picadillo recipe is my family’s favorite! It’s really quick and easy to make, I make it a few times a month and make enough so we have leftovers!

Prep: 10min

Total: 35min

Yield: 6

Serving Size: 1 /2 cup

Nutrition Facts: servingSize 1 /2 cup, calories 207 kcal, Carbohydrate 5 g, Protein 25 g, Fat 8.5 g, Saturated Fat 3 g, Cholesterol 74 mg, Sodium 477 mg, Fiber 1 g, Sugar 3 g

Ingredients:

• 1/2 large chopped onion
• 2 cloves garlic (minced)
• 1 tomato (chopped)
• 1/2 pepper (finely chopped)
• 2 tbsp cilantro
• 1-1/2 lb 93% lean ground beef
• 4 oz tomato sauce (1/2 can )
• kosher salt
• fresh ground pepper
• 1 tsp ground cumin
• 1-2 dried bay leaves
• 2 tbsp pitted green olives or alcaparrado (capers would work too)

Instruction:

1. Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
2. Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
3. Add to the meat and continue cooking on a low heat. Add olives or alcaparrado and about 2 to 4 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

My Family’s Cuban Picadillo Recipe!

FAQ

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