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Mexican Picadillo Recipe

Mexican Picadillo is a comforting and hearty dish made with ground beef, potatoes, vegetables, and a flavorful tomato-based sauce.
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Equipment

  • Large skillet or sauté pan
  • - Cutting board and knife
  • Measuring cups and spoons
  • - Wooden spoon or spatula

Ingredients
  

  • - 1 pound lean ground beef 80–90% lean
  • - 1 tablespoon vegetable oil if needed, depending on the beef’s fat content
  • - 1/2 cup diced onion
  • - 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
  • - 2 medium russet or Yukon Gold potatoes peeled and diced into small cubes
  • - 1 cup diced carrots or mixed vegetables such as carrots and peas
  • - 8 oz tomato sauce or 1 cup tomato puree
  • - 1 teaspoon ground cumin
  • - 1/2 teaspoon chili powder optional, for extra flavor
  • - 1 teaspoon salt adjust to taste
  • - 1/2 teaspoon black pepper adjust to taste
  • - 1 cup water or beef broth plus more if needed

Instructions
 

  • **Sauté the aromatics**:
  • - Heat a large skillet over medium-high heat.
  • - If using very lean beef, add the vegetable oil. Otherwise, you can skip the oil.
  • - Add the diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and slightly softened.
  • **Brown the beef**:
  • - Add the ground beef to the skillet. Break it up with a wooden spoon or spatula.
  • - Cook until the beef is browned, about 5–7 minutes. Drain any excess fat if necessary.
  • **Add potatoes and carrots**:
  • - Stir the diced potatoes and carrots (or other vegetables) into the beef mixture.
  • - Season with cumin, chili powder (if using), salt, and pepper. Sauté for 2 minutes to lightly coat the vegetables and beef in spices.
  • **Simmer with sauce**:
  • - Reduce the heat to medium. Stir in the tomato sauce (or puree) and 1 cup of water or beef broth.
  • - Bring the mixture to a gentle simmer. Cover and cook for 15–20 minutes, or until the potatoes and carrots are tender.
  • - Check occasionally and add a splash of water or broth if the mixture becomes too dry. Adjust seasonings as needed.
  • **Serve**:
  • - Once the vegetables are cooked through and the flavors have melded, remove the skillet from heat.
  • - Serve hot with warm tortillas, rice, or beans. Garnish with fresh cilantro or chopped green onions if desired.