Easy Mexican Picadillo Recipe

A skillet with Mexican Picadillo topped with cilantro on a grey table ready to be served.

Made with ground beef, potatoes, tomatoes, and lots of flavor, Mexican picadillo is pure comfort food and a simple dish with ingredients you probably already have on hand!

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 417kcal

Author Sherri Hagymas

Ingredients

2 tablespoons olive oil divided
1 large russet potato peeled and diced
1 large carrot diced
1 red bell pepper seeded and diced
1 large onion diced
1 jalapeno pepper seeded and diced
3-5 cloves garlic minced
1 pound ground beef
1 ½ cups beef broth
½ cup green olives sliced into thirds
3 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

In a large skillet, add add 1 tablespoon oil and heat over medium heat.
2 tablespoons olive oil
Add the diced potatoes, carrots, bell pepper, and onion and saute for approximately 5-7 minutes until the onions start to become translucent.
1 large russet potato, 1 large carrot, 1 red bell pepper, 1 large onion
Then add in the diced jalapeño and minced garlic and sauté for an additional 1-2 minutes. Place the cooked veggies in a bowl and set aside.
1 jalapeno pepper, 3-5 cloves garlic
In the same skillet, add the ground beef and cook for 6-8 minutes until browned, crumbling with a spatula or wooden spoon as you cook it to crumble it.
1 pound ground beef
Add the veggies back to the skillet with the browned meat and add the broth, tomato paste, olives, and seasonings and stir to combine well.
1 ½ cups beef broth, ½ cup green olives, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 1 teaspoon smoked paprika
Bring to a boil then reduce to low , cover with a lid and simmer for 15-20 minutes, stirring occasionally.
Serve over rice and top with fresh cilantro if desired.
Salt and pepper, Fresh cilantro

Notes

Swap the ground beef for ground turkey or ground chicken.

Use Yukon gold potatoes or red potatoes instead of russet.

Add more jalapenos for more spiciness.

Use a can of diced tomatoes with or without the liquid instead of tomato paste. You can also dice fresh tomatoes.

Use more broth if you want it more soup like.

If it is too liquidity for your liking, simmer uncovered to reduce the sauce.

Add more veggies like green peas if desired.

Allow to cool before covering. Store leftovers in an airtight container for 3-4 days.

Nutrition