Mexican Picadillo – This Mexican Picadillo recipe is a delicious and easy dish that is perfect for any night of the week. With its savory blend of ground beef, diced vegetables, and warm spices, this dish will transport your taste buds straight to Mexico. Whether you’re looking to mix up your weeknight dinner routine or want to impress guests at a dinner party, this recipe is sure to be a crowd-pleaser.
Whenever I’m in the mood for a hearty and flavorful dinner that won’t take too much effort, I turn to this Mexican Picadillo recipe. My husband and I discovered this dish during a trip to Mexico and it quickly became a staple in our household. Whenever we make it, we reminisce about our travels and the delicious meals we had. We love how versatile this dish is, as we can serve it with rice, tortillas, or even on top of a bed of lettuce for a lighter option. It’s a dish that always makes us feel warm and happy, and I’m excited to share it with you all.
Why This Mexican Picadillo Recipe Is Worth Trying?
Satisfying: The combination of ground beef and diced potatoes makes this dish hearty and filling.
Easy to Make: This recipe requires just a few simple steps and ingredients, making it perfect for a quick weeknight meal.
Full of Flavor: With warm spices like cumin and coriander, as well as fresh garlic and onion, this dish is bursting with delicious flavors.
Ingredients:
- 1 lb. (450g) ground beef
- 1/2 cup (80g) diced onion
- 1 green bell pepper (120g) diced
- 2 cups (250g) peeled and diced potatoes
- 4 cloves garlic, minced
- 8 oz. (225g) tomato sauce*
- 1 1/2 cups (360ml) beef broth
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Directions:
Heat a large skillet over medium heat. Add ground beef and cook until mostly browned, breaking up the meat as it cooks. Drain grease and return to heat.
Add diced onion, green bell pepper, and potatoes. Cook over medium heat until onion and peppers are softened. Add minced garlic and cook an additional 30 seconds.
Pour in tomato sauce and beef broth. Add salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
Bring mixture to a simmer, cover, and let cook for 10 minutes.
Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
Serve warm with flour tortillas and rice.
Notes:
- For a spicier version, you can add diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This recipe is a great option for meal prep since it reheats well and can be used in a variety of ways, such as on top of a salad or in a taco.
In conclusion, Mexican Picadillo is a delicious and easy-to-make dish that’s perfect for a quick weeknight dinner. With its blend of ground beef, potatoes, and spices, this recipe is a flavorful and hearty meal that’s sure to become a family favorite. Whether you serve it with flour tortillas and rice, or use it as a base for other Mexican-inspired dishes, Mexican Picadillo is a versatile and satisfying recipe that’s worth trying. So why not give it a try and see for yourself how delicious it can be?
FAQs
What is Mexican Picadillo?
Mexican Picadillo is a traditional Mexican dish made with ground beef, potatoes, and a blend of spices. It’s a versatile and easy-to-make recipe that’s perfect for a weeknight dinner.
What can I serve with Mexican Picadillo?
Mexican Picadillo is traditionally served with flour tortillas and rice. You can also serve it with other Mexican-inspired sides like refried beans, guacamole, or salsa.
Can I use a different type of meat?
Yes, you can use ground turkey or chicken instead of ground beef. However, keep in mind that the flavor and texture may be slightly different.
Can I make this recipe ahead of time?
Yes, this recipe is a great option for meal prep. You can make it ahead of time and store it in the refrigerator for up to 4 days.
Can I freeze Mexican Picadillo?
Yes, you can freeze Mexican Picadillo. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months.
What if I don’t have beef broth?
You can use chicken or vegetable broth instead of beef broth if you prefer. Alternatively, you can use water and increase the amount of seasoning to compensate for the lack of flavor.
Mexican Picadillo
Ingredients
- 1 lb. 450g ground beef
- 1/2 cup 80g diced onion
- 1 green bell pepper 120g diced
- 2 cups 250g peeled and diced potatoes
- 4 cloves garlic minced
- 8 oz. 225g tomato sauce*
- 1 1/2 cups 360ml beef broth
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook until mostly browned, breaking up the meat as it cooks. Drain grease and return to heat.
- Add diced onion, green bell pepper, and potatoes. Cook over medium heat until onion and peppers are softened. Add minced garlic and cook an additional 30 seconds.
- Pour in tomato sauce and beef broth. Add salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
- Bring mixture to a simmer, cover, and let cook for 10 minutes.
- Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
- Serve warm with flour tortillas and rice.
Leave a Reply