Mexican Picadillo. This quick and like shooting fish in a barrel dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.

What is Mexican Picadillo?

A classic, nostalgia inducing meal with footing beef and potatoes. This is one of those dishes that is then like shooting fish in a barrel to customize, and everyone has their own way of making it. It'southward pure comfort nutrient. This recipe is a basic version. With some ideas of ways you can easily customize information technology to make information technology only correct for you and your family.

This Picadillo is ordinarily served on tortillas. I love loading this into fresh flour tortillas. Simply it's also so skillful in fried corn tortillas. Or served over some cilantro lime rice.

How to brand:

  1. Cook the ground beef almost of the manner, doesn't need to be fully cooked.
  2. Add in diced bell pepper, onion, and potatoes. Go along to cook over medium heat.
  3. Stir in tomatoes, beefiness broth and spices. Cook with lid on for 10 minutes.
  4. Cook an additional 10 minutes with the lid off. Most of the liquid will be captivated or evaporate.
Step by step how to make Picadillo in a skillet, sautéing ground beef with potatoes, bell pepper and onion. Adding tomato sauce, broth and spices, bring to a simmer, and after cooking.

Variations:

  • Swap the love apple sauce for 4 Roma tomatoes blended or finely diced.
  • Add together in peas and carrots, or other vegetable of choice.
  • Employ beef burgoo instead of beefiness broth.
  • Use jalapeno or other chili instead of bong pepper for more than heat.
  • Add more than broth/tomato sauce to make this more of a stew.
Mexican picadillo on a white plate with sauce pooling underneath.

More Piece of cake Dinner Recipes:

  • Cuban Picadillo
  • All-time Ever Taco Meat
  • Sheet Pan Nachos
  • Homemade Mac and Cheese

Overhead of picadillo on a white plate served with cilantro lime rice and flour tortillas.

  • one lb footing beef
  • ½ loving cup onion, diced
  • ane light-green bell pepper, diced
  • ii cups spud, peeled and diced
  • 4 cloves garlic, minced
  • viii ounces love apple sauce*
  • 1½ loving cup beefiness broth
  • i tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp ground cumin
  • ane tsp footing coriander
  • 1 bay leaf

  • Oestrus a big skillet over medium oestrus, add ground beefiness. Cook over medium heat while breaking up the meat. Cook until mostly browned, bleed grease and render to heat.

  • Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.

  • Pour in tomato sauce and beefiness goop. Add in seasonings: 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 go on cooking with the hat off for an boosted x minutes or until potatoes are softened and most of the liquid is gone.

  • Serve warm with flour tortillas and rice.

Additional Vegetables: if adding boosted veggies (peas, carrots, etc.) add them in with the tomato plant sauce and beef broth. Let simmer to soften and absorb flavor.

Tomatoes: can utilize fresh Roma tomatoes instead of tomato plant sauce. Either finely die the tomatoes and saute with the potatoes, onion and pepper to release juices, or blend the tomatoes and add with the beef broth.

Potatoes: tin can use russet or gold potatoes.

Serving: i , Calories: 220 kcal , Carbohydrates: 5 g , Protein: 15 g , Fat: 16 g , Saturated Fat: 6 g , Cholesterol: 54 mg , Sodium: 862 mg , Potassium: 430 mg , Fiber: i k , Sugar: 3 thousand , Vitamin A: 237 IU , Vitamin C: 20 mg , Calcium: 36 mg , Iron: ii mg