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mexican picadillo
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Mexican Picadillo

An easy, comforting dish made with ground beef, potatoes, and vegetables cooked in a flavorful sauce!
Course Dinner, Lunch
Cuisine Mexican
Keyword Mexican Picadillo, Picadillo
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8

Ingredients

  • 1 lb Ground Beef
  • 3-4 Medium Russet Potatoes, cut into bite-sized pices
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Salt to taste

For The Sauce

  • 2-3 Roma Tomatoes
  • 1/4 Of an onion
  • 1 Whole Fresh Jalapeno with the stem cut off
  • 3 Whole Garlic Cloves
  • 1/2-1 Cup Fresh Cilantro
  • 1 tbsp Tomato Paste
  • 1 tbsp Chicken Flavored Bouillon
  • 1 Cup Water
  • 1/2 Cup Salsa Verde I used store bought
  • 1 Whole Fresh Jalapeno, for simmering optional
  • Flour Tortillas, for serving optional
  • 8 oz Chihuahua cheese, for serving optional

Instructions

  • Chop the potatoes into bite-sized pieces, and set them aside.
  • Blend the tomatoes, onion, jalapeño, garlic, cilantro, tomato paste, powdered chicken bouillon and water in a food processor until smooth, then set aside.
  • In a skillet over medium heat, brown the ground beef. Add half of the seasonings listed above. When it is cooked through, drain the excess grease if necessary. then add the potatoes and the rest of the seasoning in. Stir well.
  • Pour the tomato mixture over the beef and potato mixture in the skillet. Add the green chili salsa and stir well.  Place the whole jalapeño in the skillet and let it simmer on low, covered, stirring occasionally, for about 20-25 minutes, or until the potatoes are tender.
  • Taste and adjust seasoning with more salt and pepper as needed.
  • Serve hot and enjoy!

Notes

Refrigeration:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Picadillo freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or microwave until heated through.
Make Ahead: Picadillo can be made a day in advance, allowing the flavors to deepen. Just reheat it gently before serving.