Mexican Picadillo. This quick and like shooting fish in a barrel dinner recipe comes together with minimal ingredients. Ground beefiness 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 archetype, nostalgia inducing repast with ground beef and potatoes. This is one of those dishes that is so easy to customize, and everyone has their own way of making it. It's pure comfort nutrient. This recipe is a basic version. With some ideas of means y'all tin can easily customize it to make it just right for you and your family.

This Picadillo is commonly served on tortillas. I honey loading this into fresh flour tortillas. But it's besides so good in fried corn tortillas. Or served over some cilantro lime rice.

How to make:

  1. Cook the ground beef nearly of the way, doesn't need to exist fully cooked.
  2. Add in diced bong pepper, onion, and potatoes. Go on to cook over medium heat.
  3. Stir in tomatoes, beef 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 absorbed 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 tomato sauce for 4 Roma tomatoes blended or finely diced.
  • Add together in peas and carrots, or other vegetable of choice.
  • Apply beef bouillon instead of beefiness broth.
  • Use jalapeno or other chili instead of bell pepper for more than heat.
  • Add more than broth/love apple sauce to brand this more of a stew.
Mexican picadillo on a white plate with sauce pooling underneath.

More than Easy Dinner Recipes:

  • Cuban Picadillo
  • Best 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.

  • 1 lb basis beef
  • ½ loving cup onion, diced
  • one green bell pepper, diced
  • 2 cups potato, peeled and diced
  • 4 cloves garlic, minced
  • 8 ounces tomato sauce*
  • 1½ cup beef broth
  • ane tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp basis coriander
  • 1 bay leaf

  • Rut a big skillet over medium estrus, add ground beef. Cook over medium heat while breaking up the meat. Melt until mostly browned, bleed grease and return to heat.

  • Add together in diced onion, light-green bong pepper and potatoes. Proceed to cook over medium heat until onion and peppers are softened. Add together garlic and melt an boosted 30 seconds.

  • Pour in love apple sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leafage.

  • Bring mixture to a simmer, cover and permit cook for 10 minutes.

  • Remove hat, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and about of the liquid is gone.

  • Serve warm with flour tortillas and rice.

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

Tomatoes: tin can use fresh Roma tomatoes instead of lycopersicon esculentum sauce. Either finely dice the tomatoes and saute with the potatoes, onion and pepper to release juices, or blend the tomatoes and add with the beef goop.

Potatoes: can use russet or golden potatoes.

Serving: i , Calories: 220 kcal , Carbohydrates: 5 k , Protein: fifteen m , Fat: 16 g , Saturated Fatty: 6 m , Cholesterol: 54 mg , Sodium: 862 mg , Potassium: 430 mg , Fiber: i chiliad , Carbohydrate: iii g , Vitamin A: 237 IU , Vitamin C: 20 mg , Calcium: 36 mg , Fe: 2 mg