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–+ servings
Bowl of Mexican Picadillo with rice and avocado. Limes, fork, and napkin off to the side.
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5 from 2 votes

Mexican Picadillo Recipe

Mexican Picadillo includes ground beef and potatoes stewed with veggies and seasonings for amazing healthy comfort food. Serve it with rice, warm flour tortillas, or use it for picadillo tacos!
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Beef Main Dishes
Cuisine: Mexican
Servings: 3 Servings
Calories: 482kcal
Author: Julia

Ingredients

  • 2 Tbsp avocado oil
  • ½ white onion chopped (1 cup)
  • 2 cups potato peeled and chopped*
  • 1 pound ground beef I use 10% fat
  • 1 large carrot peeled and chopped
  • 1 red bell pepper chopped
  • 1 jalapeno or chili of choice, seeded and finely chopped
  • 3 cloves garlic minced
  • 2 fresh tomatoes diced (about 2 cups)
  • 1 cup green peas optional**
  • 1 cup beef broth
  • 1 tsp sea salt
  • 2 tsp dried oregano
  • 1/2 tsp ground cumin
  • ¼ cup fresh cilantro chopped

Instructions

  • Add the avocado oil to a large thick-bottomed pot or large skillet (I use a Dutch oven) and heat to medium-high heat on the stovetop. Sauté the onion for 2 to 3 minutes.
    Onion sautéing in a large pot
  • Transfer the chopped potatoes to the pot, stir well, then cover. Cook for 2 to 3 minutes while you’re chopping the other vegetables.
    Potatoes and onion cooking in a pot
  • Scoot the onion and potato off to the side and add the ground beef. Brown the beef for 2 minutes before using a spatula to chop it into smaller bites.
    Ground beef in a pot with potatoes and onion
  • Stir in the red bell pepper, jalapeno, and garlic and cook for 2 minutes.
    Picadillo ingredients cooking in a pot
  • Add in the chopped tomatoes, green peas, beef broth, sea salt, dried oregano, and ground cumin. Bring the picadillo to a full boil and cook, stirring occasionally, until the potatoes are cooked through and the sauce has thickened, about 8 to 10 minutes.
    Finished picadillo in a pot
  • Serve picadillo with steamed white rice, brown rice or Homemade Spanish Rice, flour tortillas, black beans, avocado, sour cream, and fresh cilantro, or use picadillo for tacos or empanadas (or other pastry).
    horizontal photo of picadillo in a bowl with white rice, avocado and cilantro

Notes

*I use a medium-sized white sweet potato but you can also use yukon gold potatoes or russet potatoes.
**You can replace the peas with 1 cup of canned corn or add it in addition to the peas

Nutrition

Serving: 1Serving (of 3) | Calories: 482kcal | Carbohydrates: 37g | Protein: 37g | Fat: 20g | Fiber: 7g | Sugar: 10g