Mexican Picadillo with Potatoes
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.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
14
Serves: 6
Ingredients
- 1 lb1 lb1 lb Ground Beef
- 0.25 whole0.25 whole0.25 whole White Onion, diced
- 2 cloves2 cloves2 cloves Garlic, diced
- 1 whole1 whole1 whole Roma Tomato, diced
- 1 tsp1 tsp1 tsp Kosher Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 0.125 tsp0.125 tsp0.125 tsp Ground Cumin
- 1 whole1 whole1 whole Russet Potatoes
- 3 whole3 whole3 whole Carrots
- 0.5 cup0.5 cup0.5 cup Hot Water
- 0.5 cup0.5 cup0.5 cup Beef Broth, or chicken broth
- 0.25 cup0.25 cup0.25 cup Tomato Sauce
- 1 whole1 whole1 whole Jalapeño, optional
- 1 tsp1 tsp1 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.
- 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.
Optional Jalapeño
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.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free Whole30| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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