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Make super this super easy recipe for Mexican Picadillo at home!

Mexican Picadillo

A warm and comforting dish of potatoes and ground beef cooked in a savory tomato sauce.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course dinner
Cuisine Mexican
Servings 6 people
Calories 240 kcal

Equipment

  • Large nonstick pan
  • Wooden spoon
  • Blender

Ingredients
  

FOR THE SAUCE

  • 4 Roma tomatoes, chopped into quarters
  • 1/2 large yellow or white onion, peeled and chopped into quarters
  • 4 cloves of garlic, peeled and minced
  • 1/4 Jalapeno pepper, seeds removed to reduce spiciness. You may leave seeds in if you prefer.
  • 1/2 cup cilantro
  • 1/2 tsp salt
  • 1 tbs cumin
  • 1.5 cups water

FOR THE MEAT MIXTURE

  • 1/2 onion, small diced
  • 1 lb Ground Beef, chicken, or turkey
  • 2 potatoes, peeled and diced
  • 2 carrots, peeled and small diced
  • 1 cup sweet peas
  • 1/2 tbsp paprika
  • 1 bay leaf
  • 2 tsp Oregano
  • 1 lime, juiced

Instructions
 

Sauce

  • Add 4 tomatoes, 1/2 onion, 4 cloves of garlic, 1/4 jalapeno,1/2 cup cilantro, 1/2 salt, 1 tbs cumin, and 1.5 cups of water to a blender.
  • Blend until smooth. If too thick, add another cup of water and blend until smooth. You want a sauce that is neither too thick or to liquid. Set aside.

Meat Mixture

  • Saute diced onion over medium high heat until slightly translucent. (Approximately 3 minutes)
  • Add ground meat to pan. Use a wooden spoon to break up the meat into a few large pieces. Let it brown for a few minutes (approximately 5 minutes). As the beef begins to brown, break the meat into smaller and smaller pieces. Stir the meat occasionally until all the beef is browned.
  • Add the potatoes and carrots to the pan. Cook for approximately 5 minutes on medium heat until the potatoes and carrots are slightly soft. Stir occasionally.
  • Add the sweet peas, paprika, bay leaf, oregano, sauce, and lime juice to the pan. Stir to combine. Cover with a lid. Lower heat to medium. Cook for 15 minutes checking every so often to ensure the food is not sticking to the bottom of the pan.
  • Remove lid and cook for another 5 minutes or until the mixture thickens up a bit.

Serve

  • Remove from heat and spoon out mixture onto a plate.
  • Serve with beans, rice, and flour tortillas. You may also consider serving with a small green salad drizzled with Mexican table cream as well as sliced radishes.
Keyword hash, Mexican, tacos