This recipe for Mexican Picadillo is spicy and flavorful. Served with tortillas, rice, and beans. It’s a winning dish that’s perfect for weeknight dinners and family gatherings. by Mama Maggie's Kitchen
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 teaspoon ground cumin
- ½ onion diced
- 1 jalapeño finely diced
- 1 Roma tomato diced
- 1 garlic clove finely minced
- 1 poblano pepper - roasted skin removed, and finely diced
- 1 tablespoon beef bouillon
- 1 cup water
- 1/2 cup tomato sauce
- 1 cup potatoes parboiled and diced
- Cilantro chopped (optional)
In a large skillet, heat olive oil.
Season the ground beef with salt, pepper, and cumin.
Add beef to the skillet.
With your spatula, break up the meat.
Cook for 4-5 minutes until no longer pink.
Drain any excess fat.
Add the onion, jalapeño, and tomato.
Cook for 1 minute.
Add the garlic, poblano pepper, beef bouillon, water, and tomato sauce.
Stir to combine.
Put a lid on the skillet and cook on medium-low for 10 minutes
Add the potatoes and cook uncovered for an additional 5 minutes, until fork tender.
Taste for good measure.
Serve with tortillas, rice, and beans.
This recipe for Mexican Picadillo is spicy and flavorful. Served with tortillas, rice, and beans.
Don’t be afraid to season the beef well. Adding enough salt and seasoning to the beef will take this dish far.
You can add veggies at this point (such as carrots or calabacitas) to make it more complete meal.
Calories: 370kcal | Carbohydrates: 4g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 256mg | Potassium: 473mg | Fiber: 1g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 3mg