Prep time: 10 MINS | Cook time: 30 MINS | Servings: 6
If you are looking for another easy and quick recipe, this Mexican Picadilla is a must! This is loaded with ground beef and potatoes in tomato sauce. For a complete meal, serve this dish with fresh flour tortillas or rice.
4 cloves garlic, minced
1 pound ground beef
½ cup onion, diced
2 c. potato, peeled and diced
8 oz. tomato sauce
1½ c. beef broth
1 teaspoon ground cumin
1 green bell pepper, diced
1 teaspoon ground coriander
1 bay leaf
1 teaspoon salt
¼ teaspoon ground black pepper
HOW TO MAKE MEXICAN PICADILLO
Step 1: Cook the ground beef in a large skillet over medium heat until mostly browned, breaking the meat up as it cooks. Drain the excess fat and return to heat.
Step 2: Then, add the diced onion along with the green bell pepper and potatoes. Cook further on medium heat until the onion and peppers are tender. Next, add the garlic and cook for another 30 seconds.
Step 3: Add the tomatoes followed by the beef broth. Stir in the salt, pepper, cumin, and coriander. Then, add the bay leaf. Bring everything to a simmer. Put the lid on and cook for about 10 minutes.
Step 4: Uncover and stir. Cook for 10 minutes more until the potatoes are tender and most of the liquid is gone.
Step 5: Serve the Mexican Picadillo right away with rice or flour tortillas. Enjoy!
If planning on adding additional veggies such as peas, carrots, etc, make sure to add them with the tomato sauce and beef broth. Allow the mixture to simmer until the veggies have softened.
In place of tomato sauce, you can use fresh Roma tomatoes. You can finely dice the tomatoes and saute them with the onion, potatoes, and pepper. Or blend the tomatoes, then add to the skillet with the beef broth.
In this recipe, you can use russet or gold potatoes.
Serving: 1, calories: 220 kcal, carbohydrates: 5g, protein: 15g, fat: 16g, saturated fat: 6g, cholesterol: 54mg, sodium: 862mg, potassium: 430mg, fiber: 1g, sugar: 3g, vitamin a: 237iu, vitamin c: 20mg, calcium: 36mg, iron: 2mg
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