Mexican Picadillo
A hearty and flavorful dish that combines ground beef, potatoes, and spices for a comforting meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces yellow potatoes, diced
- 1 medium yellow onion, chopped
- 1 whole jalapeño pepper, chopped
- 1 whole serrano pepper, chopped (optional) for spicier
- 2 cloves garlic, chopped
- 1 pound ground beef
- 2 large tomatoes, chopped
- 3.75 ounces beef stock or chicken/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
- In a large pan, heat the olive oil over medium heat. Add the diced potatoes, chopped onion, and both peppers. Cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add the chopped garlic and ground beef to the pan. Use a wooden spoon to break up the beef and brown it for about 5 minutes. It’s okay if the meat isn’t fully cooked at this point.
- Stir in the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, and season with salt and pepper. Reduce the heat to a simmer.
- Let the mixture simmer for 20 minutes, allowing the flavors to meld and the potatoes to become tender. Stir occasionally to prevent sticking.
- Serve the beef and potato mixture over cooked rice or with warmed tortillas. Top with extra sliced peppers, a sprinkle of chili flakes, a squeeze of fresh lime juice, and your favorite hot sauce for an extra kick!
Notes
For a milder dish, omit the serrano pepper. Feel free to add other vegetables like bell peppers or corn for added flavor and nutrition.