Description
Mexican Picadillo is a vibrant and easy-to-make dish combining lean ground beef, potatoes, carrots, and peas simmered in a flavorful homemade tomato sauce with traditional Mexican spices. Perfect for a comforting weeknight dinner that brings the taste of Mexico to your table.
Ingredients
Scale
Vegetable Base
- 4 small-medium Roma tomatoes, halved
- 1 medium onion, diced
- 2 cloves garlic
- 1 jalapeño pepper, stemmed
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon ground cumin
- ½ cup water
Main Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound lean ground beef
- 1 medium russet potato, diced
- 1 large carrot, diced
- ½ cup frozen peas
Instructions
- Prepare the tomato sauce: In a blender, combine the halved Roma tomatoes, half of the diced onion, garlic cloves, stemmed jalapeño pepper, ½ teaspoon kosher salt, dried Mexican oregano, ground cumin, and ½ cup of water. Blend until the mixture is completely smooth.
- Sauté onions: Heat 2 teaspoons of extra-virgin olive oil in a large skillet or sauté pan over medium-high heat. Add the remaining half of diced onion and cook for 5 minutes, stirring occasionally, until the onions have softened and become translucent.
- Cook ground beef: Add the lean ground beef to the skillet and sprinkle with the remaining ½ teaspoon of kosher salt. Cook for 6 minutes, breaking up the meat into small pieces as it cooks. Drain off any excess grease if necessary to prevent greasiness.
- Add vegetables: Stir in the diced potatoes and carrots, cooking for an additional 5 minutes to start softening the vegetables.
- Combine with tomato sauce: Pour the pureed tomato mixture into the skillet with the beef and vegetables, stirring everything to combine evenly. Reduce the heat to low, cover the pan, and let it cook for 15 minutes to allow flavors to meld and vegetables to cook through.
- Simmer uncovered and add peas: Remove the lid and continue cooking uncovered for 5 minutes to thicken the sauce slightly. Stir in the frozen peas and cook for a final 5 minutes uncovered, or until the potatoes and carrots are tender. If the mix begins to dry out, add ¼ cup of water and continue cooking to maintain moisture.
- Final seasoning: Taste the picadillo and add more salt as needed to suit your preference. Serve hot for a delicious meal.
Notes
- Adjust jalapeño spice level by removing seeds or omitting the pepper entirely for no heat.
- Use lean ground beef to reduce fat content and excess grease.
- Adding ¼ cup water during cooking helps prevent the dish from drying out.
- Serve with warm tortillas or rice for a wholesome meal.
- For a vegetarian version, substitute ground beef with textured vegetable protein and use vegetable broth instead of water for blending.
