A Mexican style picadillo with beef, chilies and potatoes that’s super easy to make and perfect to enjoy with rice, in tortillas, tacos, etc.
Picadillo is a traditional dish in many Latin American countries with different versions in different regions and this one is in the style of Mexican picadillo. This is a pretty simple, one-pan, recipe with ground beef, potatoes and chilies forming the base, along with tomatoes and broth to form the sauce. The seasonings include garlic, paprika, oregano, and cumin. Most of the sauce is cooked off so you can enjoy this picadillo in tacos, quesadillas, etc, but you can also serve it as a stew with rice.
Mexican Picadillo
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4
A Mexican style picadillo with beef, chilies and potatoes that’s super easy to make and perfect to enjoy with rice, in tortillas, tacos, etc.
ingredients
- 1 pound ground beef
- 1 pound potatoes, diced
- 1 onion, diced
- 1 poblano pepper, diced *
- 1 jalapeno pepper, diced *
- 3 cloves garlic, chopped
- 1 teaspoon paprika
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 (14.5 ounce) can tomatoes, crushed (or large tomatoes, diced)
- 1 cup beef broth
- salt and pepper to taste
directions
- Cook the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, before setting aside, reserving 1 tablespoon of grease in the pan.
- Add the potatoes, onion, poblano, and jalapeno and cook until tender, about 10-15 minutes.
- Add the garlic and paprika, mix and cook until fragrant, about a minute.
- Add the beef, tomatoes and broth, bring to a boil, reduce the heat and simmer until most of the liquid has cooked off, about 5 minutes.
- Season with salt and pepper to taste and enjoy!
Option: * Use any combination of jalapenos, serrano, poblano, anaheim, and/or green bell peppers to taste.
Option: Add 1 carrot, diced.
Option: Add 1/2 cup peas at the end.
Option: Puree the tomatoes, jalapeno, garlic and 1/2 of the onion.
Tip: Serve over rice with tortillas.
Tip: Use in tacos, burritos, quesadillas, etc.
Option: Add 1 carrot, diced.
Option: Add 1/2 cup peas at the end.
Option: Puree the tomatoes, jalapeno, garlic and 1/2 of the onion.
Tip: Serve over rice with tortillas.
Tip: Use in tacos, burritos, quesadillas, etc.
Nutrition Facts: Calories 427, Fat 23g (Saturated 8g, Trans 1g), Cholesterol 80mg, Sodium 323mg, Carbs 30g (Fiber 5g, Sugars 6g), Protein 24g
Nutrition by: 
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I made this for my granddaughter (8 yo) the other night when she stayed over. We both loved it!! I did add carrots and green olives to it and used a Serrano instead of jalapeño. The next morning I made her a quesadilla from the leftovers. I added guacamole with quartered cherry tomatoes and Mexican cheese blend. Another hit!!! Thank you Kevin for another wonder recipe.
It’s funny, she and I talk about you like we know you! Ha! She’ll say, “Kevin would never give us a bad recipe.” She knows the bloggers I follow. She’s a young foodie for sure!