Description
A flavorful and comforting Mexican Picadillo recipe featuring ground beef, tender potatoes, and a blend of traditional spices simmered together to create a hearty dish perfect for serving over rice or with warm tortillas.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces yellow potatoes (about 3-4 small), diced
- 1 medium yellow onion, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional, for spicier)
- 2 cloves garlic, chopped
- 1 pound ground beef (or substitute with ground chicken, turkey, or pork)
- 2 large tomatoes, chopped
- 3/4 cup beef stock (or chicken or vegetable stock)
- 1 tablespoon paprika
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving
- Cooked rice or warmed tortillas
- Sliced peppers
- Chili flakes
- Fresh lime juice
- Hot sauce
Instructions
- Heat the Oil and Cook Vegetables: Heat the olive oil in a large pan over medium heat. Add the diced potatoes, chopped onion, jalapeno, and serrano peppers. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
- Brown the Ground Beef: Stir in the chopped garlic and ground beef. Use a wooden spoon to break apart the meat. Cook for approximately 5 minutes, browning the beef but not necessarily cooking it through completely.
- Add Tomatoes, Stock, and Seasonings: Add the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, salt, and pepper to the pan. Stir everything to combine well.
- Simmer the Mixture: Lower the heat to a simmer and cook uncovered for 20 minutes. This allows the potatoes to soften completely and the flavors to meld together.
- Serve: Serve the picadillo hot over cooked rice or with warmed tortillas. Garnish with sliced peppers, chili flakes, a squeeze of fresh lime juice, and a drizzle of your favorite hot sauce for extra flavor.
Notes
- You can substitute ground beef with ground chicken, turkey, or pork based on your preference.
- Adjust the spiciness by adding or omitting the serrano pepper.
- For a thicker sauce, simmer uncovered longer to reduce the liquid.
- Serve with rice or tortillas to complete the traditional Mexican meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
