Description
Mexican Picadillo is a savory and hearty dish made with ground beef, diced potatoes, and a blend of spices, offering a delightful flavor profile.
Ingredients
Scale
- 1 tablespoon oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (80/20 preferred)
- 2 medium potatoes, diced small
- 1 ½ cups diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup water or beef broth
- 2 tablespoons chopped cilantro (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Stir in garlic and sauté another 30 seconds.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
- Stir in diced tomatoes, cumin, oregano, salt, pepper, and bay leaf. Mix well.
- Add diced potatoes and stir to coat in the mixture.
- Pour in water or beef broth to barely cover the potatoes.
- Lower heat, cover, and simmer for 15–20 minutes or until potatoes are fork-tender. Stir occasionally.
- Remove the bay leaf. Adjust salt and pepper if needed.
- Garnish with chopped cilantro and serve hot.
Notes
- For a spicier version, add chopped jalapeños or other chili peppers.
- Can be served with rice or tortillas for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg