Picadillo

5 from 1 vote

This Mexican picadillo is made with juicy ground beef and tender potatoes stewed in seasoned tomato sauce. Make it in one skillet and serve it over rice or tortillas!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Latin, Mexican

Keyword: picadillo

Servings: servings

Author: Katerina | Diethood

Equipment

Cast Iron Skillet

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
3 to 4 small potatoes peeled and diced, about 2 cups
1 yellow onion chopped
½ red bell pepper seeded, chopped
½ green bell pepper seeded, chopped
1 small chili pepper like poblano or jalapeno, seeded and chopped
3 cloves garlic minced
1 cup tomato sauce
salt and freshly ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon Mexican oregano

Instructions

Brown the beef. Heat olive oil in a large skillet over medium-high heat. Add the beef, season it to taste with salt and pepper, and cook until browned. Remove the beef from the skillet and set aside.
Cook the veggies. In the same skillet, add the potatoes and cook them for 5 minutes. Add onion, bell peppers, chili pepper, and garlic. Cook, stirring for 5 minutes.
Put it all together. Add the beef and return it to the skillet. Add tomato sauce, cumin, and oregano. Season to taste with salt and pepper. Simmer the picadillo for 20 minutes.
Finish. After 20 minutes, check the potatoes for doneness. They should be cooked at this point.
Serve. Serve the picadillo with some freshly cooked rice or with tortillas.

Notes

Drain excess fat. If you are using beef with a higher fat content, make sure to drain excess grease from the skillet.
Serve it with limes. Picadillo flavors pair amazing with lime juice, so always serve your picadillo with some lime wedges.
More veggies. If you want some extra veggies in your picadillo, you can add corn or chopped carrots.
Potato options. The best potatoes for this dish are russet and Yukon gold potatoes.

Nutrition