Print

Mexican Picadillo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mexican Picadillo is a flavorful, comforting dish made with ground beef, tomatoes, and a combination of sweet and savory ingredients. It’s perfect for a hearty meal that’s full of bold flavors and rich textures. This dish often features raisins and olives, giving it a unique balance of sweetness and tang. It’s typically served with rice or tortillas, making it a versatile and satisfying meal for any occasion.

Ingredients

  1. 1 lb ground beef
    1 onion, finely chopped
    2 garlic cloves, minced
    2 medium tomatoes, diced
    1/2 cup diced potatoes (optional)
    1/2 cup carrots, diced
    1/2 cup raisins
    1/2 cup green olives, sliced
    1/2 cup beef broth (or water)
    1 tsp cumin
    1/2 tsp cinnamon
    1/2 tsp chili powder
    Salt and pepper, to taste
    2 tbsp vegetable oil

Instructions

Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spoon. Drain excess fat if needed.

  1. Add the chopped onion and garlic to the beef, and sauté for 2-3 minutes until softened and fragrant.
  2. Stir in the diced tomatoes, carrots, potatoes (if using), raisins, and olives. Cook for 5 minutes, allowing the tomatoes to break down and the flavors to meld together.
  3. Add the cumin, cinnamon, chili powder, salt, and pepper to taste. Mix well to combine.
  4. Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender, and the sauce thickens slightly.
  5. Adjust the seasoning if needed and serve hot with rice or tortillas.

Notes

  1. Vegetarian Picadillo: Replace the ground beef with plant-based ground meat or lentils for a vegetarian version.
  2. Spicy Picadillo: Add diced jalapeños or a pinch of cayenne pepper for some extra heat.
  3. Add more vegetables: You can include bell peppers, zucchini, or peas to enhance the dish and add more texture.
  4. Storage: Leftover picadillo can be stored in an airtight container in the refrigerator for up to 3-4 days.
  5. Reheating: Reheat the picadillo in a skillet over low heat, adding a splash of beef broth or water if necessary to prevent it from drying out. You can also reheat it in the microwave in 30-second intervals, stirring in between.

Nutrition

Find it online: https://thefamilycooking.com/mexican-picadillo/