Mexican Picadillo Recipe
A flavorful and hearty Mexican Picadillo made with ground beef, potatoes, bell peppers, and a blend of traditional spices simmered in tomato sauce and beef broth. This easy stovetop recipe delivers a comforting dish perfect for serving with warm tortillas and rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- ½ cup onion, diced
- 1 green bell pepper, diced
- 2 cups potato, peeled and diced
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- 1½ cups beef broth
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Instructions
- Cook the ground beef: Heat a large skillet over medium heat. Add the ground beef, breaking it up with a spoon. Cook until it is mostly browned, then drain any excess grease and return the skillet to heat.
- Sauté vegetables: Add the diced onion, green bell pepper, and potatoes to the skillet. Cook over medium heat until the onions and peppers have softened. Then add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add liquids and seasonings: Pour in the tomato sauce and beef broth. Stir in the salt, black pepper, ground cumin, and ground coriander. Add the bay leaf to the mixture and stir to combine well.
- Simmer covered: Bring the mixture to a gentle simmer. Cover the skillet with a lid and let it cook for 10 minutes to allow the flavors to meld and the potatoes to start softening.
- Finish cooking uncovered: Remove the lid, stir the picadillo, and continue to cook uncovered for another 10 minutes or until the potatoes are tender and most of the liquid has evaporated.
- Serve: Remove the bay leaf and serve the picadillo warm. It pairs beautifully with flour tortillas and rice for a complete meal.
Notes
- For a spicier version, add diced jalapeño or a pinch of cayenne pepper along with the other seasonings.
- To make this dish gluten-free, serve with corn tortillas instead of flour tortillas.
- Leftover picadillo can be refrigerated for up to 3 days and reheated on the stove or in the microwave.
- Adding peas or raisins can give the picadillo a more traditional touch, if desired.
Keywords: Mexican picadillo, ground beef recipe, stovetop picadillo, traditional Mexican dish, beef and potato stew
Find it online: https://jedentaglecker.com/mexican-picadillo-recipe/
