Description
This Mexican Picadillo is a classic comfort dish made with seasoned ground beef, potatoes, and a medley of spices simmered in a savory tomato sauce. Perfect for tacos, rice bowls, or just by the spoonful.
Ingredients
1 tablespoon olive oil
1 pound ground beef (80/20 blend)
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 large russet potato, peeled and diced
1 medium carrot, diced
2 Roma tomatoes, chopped
1/4 cup tomato sauce
1/4 cup raisins
1/4 cup green olives, sliced (optional)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
1 cup beef broth or water
1 small jalapeño, minced (optional)
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
2. Stir in chopped onion and cook for 2-3 minutes until softened. Add garlic and cook for another 30 seconds.
3. Add diced potato and carrot, mixing well. Sprinkle in cumin, oregano, salt, pepper, and bay leaf. Toast spices briefly.
4. Stir in tomatoes, tomato sauce, broth, raisins, olives, and jalapeño. Bring to a boil. Cover, reduce heat, and simmer 20-25 minutes until potatoes are tender.
5. Remove bay leaf. Taste and adjust seasoning. Serve hot with rice, tortillas, or your favorite base.
Notes
This dish tastes even better the next day—great for meal prep.
Feel free to add peas or corn for extra texture.
If using ground turkey, add extra seasoning and a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
Keywords: picadillo, ground beef, Mexican dinner