Servings: 3 Servings
Mexican Picadillo Recipe
Mexican Picadillo includes ground beef and potatoes stewed with veggies and seasonings for amazing healthy comfort food. Serve it with rice, warm flour tortillas, or use it for picadillo tacos!
Ingredients
- 2 Tbsp avocado oil
- ½ white onion chopped (1 cup)
- 2 cups potato peeled and chopped*
- 1 pound ground beef I use 10% fat
- 1 large carrot peeled and chopped
- 1 red bell pepper chopped
- 1 jalapeno or chili of choice, seeded and finely chopped
- 3 cloves garlic minced
- 2 fresh tomatoes diced (about 2 cups)
- 1 cup green peas optional**
- 1 cup beef broth
- 1 tsp sea salt
- 2 tsp dried oregano
- 1/2 tsp ground cumin
- ¼ cup fresh cilantro chopped
Instructions
- Add the avocado oil to a large thick-bottomed pot or large skillet (I use a Dutch oven) and heat to medium-high heat on the stovetop. Sauté the onion for 2 to 3 minutes.
- Transfer the chopped potatoes and carrot to the pot, stir well, then cover. Cook for 2 to 3 minutes while you’re chopping the other vegetables.
- Scoot the onion and potato off to the side and add the ground beef. Brown the beef for 2 minutes before using a spatula to chop it into smaller bites.
- Stir in the red bell pepper, jalapeno, and garlic and cook for 2 minutes.
- Add in the chopped tomatoes, green peas, beef broth, sea salt, dried oregano, and ground cumin. Bring the picadillo to a full boil and cook, stirring occasionally, until the potatoes are cooked through and the sauce has thickened, about 8 to 10 minutes.
- Serve picadillo with steamed white rice, brown rice or Homemade Spanish Rice, flour tortillas, black beans, avocado, sour cream, and fresh cilantro, or use picadillo for tacos or empanadas (or other pastry).
Notes
*I use a medium-sized white sweet potato but you can also use yukon gold potatoes or russet potatoes.
**You can replace the peas with 1 cup of canned corn or add it in addition to the peas
Nutrition
Serving: 1Serving (of 3), Calories: 482kcal, Carbohydrates: 37g, Protein: 37g, Fat: 20g, Fiber: 7g, Sugar: 10g