Mexican Picadillo

4 servings
40 min

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This Mexican Picadillo is made with ground beef, onion, jalapeños, chili powder, cumin, and garnished with cilantro and limes. When I think of comfort food, I think of Mexican Picadillo. There is nothing more delicious and easy to make that this! This is one of my mom’s most popular dishes. Using minimal ingredients, this dish can be simmered into perfection in less than 30 minutes.

I love wrapping picadillo in flour tortillas. I have always vouched to love corn tortillas the most, but I will say that Picadillo pairs better with flour tortillas. You should try making these homemade Flour Tortillas in under 30 minutes.

Heat a large lidded saucepan over medium heat, add olive oil until the oil shimmers. Add the red onion and cook until soft, about 3-4 minutes. Add the garlic, jalapeño, potatoes and salt and cook for 10 minutes, until the potatoes are soft. Add the ground beef, tomatoes with juice, chili powder, cumin, & bay leaves, breaking meat apart with a wooden spoon, for 4-5 minutes until brown and broken apart. Add the lid on the saucepan and simmer for 10 minutes. Take the lid off, stir, and simmer for another 10 minutes. Allow the liquid to evaporate. If there is too much liquid, feel free to strain before serving. Squeeze lime juice into the pot, combine, and garnish with cilantro.


What does this Mexican Picadillo pair with?
  • Cheesy Zucchini with Corn (Calabacitas con Elote y Queso)
  • How to make Chipotle Cilantro Lime White Rice
  • Elote (Mexican Street Corn)

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, deseeded and minced
  • ½ cup diced medium red potatoes
  • Salt and pepper
  • 1 pound ground beef
  • 1 can diced tomatoes with green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 bay leaves
  • Juice of ½ lime
  • ¼ cup cilantro, chopped

Instructions


Heat a large lidded saucepan over medium heat, add olive oil until the oil shimmers.
Add the red onion and cook until soft, about 3-4 minutes.
Add the garlic, jalapeño, potatoes and salt and cook for 10 minutes, until the potatoes are soft.
Add the ground beef, tomatoes with the sauce, chili powder, cumin, & bay leaves, breaking meat apart with a wooden spoon, for 4-5 minutes until brown and broken apart.
Add the lid on the saucepan and simmer for 10 minutes.
Take the lid off, stir, and simmer for another 10 minutes. Allow the liquid to evaporate. If there is too much liquid, feel free to strain before serving.
Squeeze lime juice into the pot, combine, and garnish with cilantro.

Tips

  • If you cut the potatoes smaller, they require less time to cook.
  • You may add sliced olives into picadillo to make it a Cuban picadillo!
Maxine
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