Description
Authentic Mexican Picadillo made with ground beef, potatoes, and aromatic spices for a hearty and flavorful dish ready in just 35 minutes. A true comfort food classic loved across Mexico.
Ingredients
Scale
- 1 tablespoon oil (vegetable or olive oil)
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- 1 pound ground beef (80/20 blend)
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 1 ½ cups diced tomatoes (fresh or canned)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water or beef broth
- 2 tablespoons chopped cilantro (optional)
Substitutions:
- Ground turkey or chicken for a lighter version
- Sweet potatoes instead of white potatoes
- Add ½ cup peas or carrots for extra vegetables
- 1–2 diced jalapeños for a spicier kick
Instructions
- Heat oil in a large skillet over medium heat. Add diced onion and cook until soft, 3–4 minutes. Add minced garlic and sauté 30 seconds.
- Add ground beef, breaking it apart as it cooks. Brown for 5–7 minutes, then drain excess grease.
- Stir in diced tomatoes, cumin, oregano, salt, pepper, and bay leaf. Mix well to combine.
- Add diced potatoes and stir to coat with the sauce and meat mixture.
- Pour in water or beef broth just to cover the potatoes. Reduce heat, cover, and simmer 15–20 minutes until potatoes are tender.
- Remove bay leaf. Adjust seasoning with salt and pepper to taste.
- Garnish with chopped cilantro and serve warm with tortillas or rice.
Notes
For a lighter version, use lean ground turkey or chicken. To make it spicy, add diced jalapeños or a dash of hot sauce. Store leftovers in the fridge for up to 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg