Mexican Picadillo with Potatoes (Edit recipe)

This Picadillo with Potatoes is a simple, hearty, and comforting traditional Mexican dish. Made with tasty ingredients like ground beef, diced potatoes, carrots, and garlic, and coated in a tomato-based sauce, it is a fast and flavorful entrée and an amazing filling for Mexican favorites like tacos, gorditas, and more.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	247
Fat:	11 g
Carbohydrates:	12 g
Protein:	22 g
Cholesterol:	67 g
Sodium:	305 mg
Fiber:	3 g
Sugars:	5 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 6

Ingredients

1 lb Ground Beef
0.25 whole White Onion, diced
2 cloves Garlic, diced
1 whole Roma Tomato, diced
1 tsp Kosher Salt
0.5 tsp Black Pepper
0.125 tsp Ground Cumin
1 whole Russet Potatoes
3 whole Carrots
0.5 cup Hot Water
0.5 cup Beef Broth, or chicken broth
0.25 cup Tomato Sauce
1 whole Jalapeño, optional
1 tsp Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a medium cast-iron skillet or pan over medium-high heat.
Add the ground beef and use the back of a wooden spoon to break up the meat.
When almost completely browned, add onion and garlic and let them cook until translucent and aromatic.
Add the tomato and cook for an additional minute.
Season meat with salt, pepper and cumin.
Peel and dice the carrots and potatoes into ¼" cubes.
The vegetables should be diced this small for faster cooking and to make it easier to add the picadillo as a filling or topping in other dishes.
Add diced potatoes, carrots, broth and water to meat and mix together.
Turn heat to medium-low, cover and allow the liquid to cook down for about 8-10 minutes.
Once most of the liquid is consumed, test the potatoes with a fork.
If they are fork-tender move onto the next step, if not, cover and cook for another 1-2 minutes.
Mix in the tomato sauce.
Cook for another minute and turn off heat.
Taste and adjust salt and pepper if needed.

Optional Jalapeño

Add 1 teaspoon of oil to a separate small pan over medium heat.
Slice a jalapeño and sauté the slices in the oil until soft and fragrant.
Mix the jalapeños into the picadillo or simply place on top when serving.

Notes

Serve by itself or make it a full meal with a side of arroz rojo, beans and some tortillas. Can also be used as a filling for empanadas, tacos, sopes, tostadas, gorditas and more. If you like spice, you can also serve this with some pickled jalapeños and a drizzle of the jalapeño juice.