MEXICAN PICADILLO RECIPE
This Mexican picadillo is a savory and slightly sweet ground beef dish with tomatoes, potatoes, and spices. Perfect for tacos, rice bowls, or stuffed peppers, it’s a flavorful, family-friendly meal that’s quick and easy to make.
Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 1 cup diced potatoes
- ½ cup peas optional
- ½ cup diced carrots optional
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- ¼ cup raisins optional, for subtle sweetness
- 2 tablespoons chopped fresh cilantro optional, for garnish
Instructions
Cook Beef:
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Remove excess fat if needed.
Sauté Vegetables:
- Add onion and garlic to the skillet; cook 3–4 minutes until softened.
Add Potatoes and Spices:
- Stir in diced potatoes, cumin, chili powder, paprika, salt, and pepper. Cook 5 minutes, stirring occasionally.
Add Tomatoes and Optional Ingredients:
- Add diced tomatoes, peas, carrots, and raisins if using. Simmer 10–12 minutes until potatoes are tender and flavors meld.
Serve:
- Garnish with fresh cilantro. Serve with rice, tortillas, or as a filling for tacos or empanadas.
Notes
- Make Ahead: Picadillo can be made in advance; store in fridge up to 3 days.
- Flavor Boost: Add a splash of lime juice or hot sauce for extra flavor.
- Serving Suggestions: Serve with rice, tortillas, or use as stuffing for peppers.
- Allergy-Friendly Options: Naturally gluten-free.
- Storage Tips: Refrigerate in airtight container up to 3 days; freeze up to 2 months.