Picadillo
Picadillo
Ingredients
- 1 pound ground beef
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 jalapeno, diced
- 1 can diced tomatoes, 14.5 ounce
- 1/2 cup beef broth
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 potatoes, peeled and diced
- 1/2 cup frozen peas and carrots
- as needed white rice, for serving
- as needed flour tortillas, for serving
- as needed cilantro, for garnish, optional
Instructions
- 1
Place the 1 pound of ground beef into a hot pan over medium-high heat. Break up the beef with a spoon and cook until it is completely browned. Drain any excess grease from the pan and set the browned beef aside in a separate bowl.
⏱️ 8 min
- 2
To the same pan (without cleaning), add the 1/2 diced onion and cook for 3 to 5 minutes, stirring occasionally, until it has softened and become translucent. Then, add the 3 minced garlic cloves and 1 diced jalapeno, and cook for another 1 minute until fragrant.
⏱️ 6 min
- 3
Pour in the 1 (14.5 ounce) can of diced tomatoes and the 1/2 cup of beef broth into the pan. Stir in the 1 tablespoon of cumin, 1 tablespoon of chili powder, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine all the seasonings with the liquids.
⏱️ 3 min
- 4
Bring the mixture to a gentle simmer. Return the cooked ground beef to the pan and add the 2 peeled and diced potatoes. Stir everything together to ensure the beef and potatoes are coated in the sauce. Cover the pan with a lid.
⏱️ 2 min
- 5
Let the picadillo cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally during this time to prevent sticking to the bottom of the pan and to ensure even cooking.
⏱️ 20 min
- 6
Stir in the 1/2 cup of frozen peas and carrots. Continue to cook for an additional 5 minutes, or until the vegetables are heated through and tender-crisp.
⏱️ 5 min
- 7
Serve the picadillo hot. It pairs wonderfully with white rice and warm flour tortillas. If desired, garnish individual servings with fresh cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Picadillo
- 1 pound ground beef
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 jalapeno, diced
- 1 can diced tomatoes, 14.5 ounce
- 1/2 cup beef broth
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 potatoes, peeled and diced
- 1/2 cup frozen peas and carrots
- as needed white rice, for serving
- as needed flour tortillas, for serving
- as needed cilantro, for garnish, optional
Instructions
- 1
Place the 1 pound of ground beef into a hot pan over medium-high heat. Break up the beef with a spoon and cook until it is completely browned. Drain any excess grease from the pan and set the browned beef aside in a separate bowl.
⏱️ 8 min - 2
To the same pan (without cleaning), add the 1/2 diced onion and cook for 3 to 5 minutes, stirring occasionally, until it has softened and become translucent. Then, add the 3 minced garlic cloves and 1 diced jalapeno, and cook for another 1 minute until fragrant.
⏱️ 6 min - 3
Pour in the 1 (14.5 ounce) can of diced tomatoes and the 1/2 cup of beef broth into the pan. Stir in the 1 tablespoon of cumin, 1 tablespoon of chili powder, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine all the seasonings with the liquids.
⏱️ 3 min - 4
Bring the mixture to a gentle simmer. Return the cooked ground beef to the pan and add the 2 peeled and diced potatoes. Stir everything together to ensure the beef and potatoes are coated in the sauce. Cover the pan with a lid.
⏱️ 2 min - 5
Let the picadillo cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally during this time to prevent sticking to the bottom of the pan and to ensure even cooking.
⏱️ 20 min - 6
Stir in the 1/2 cup of frozen peas and carrots. Continue to cook for an additional 5 minutes, or until the vegetables are heated through and tender-crisp.
⏱️ 5 min - 7
Serve the picadillo hot. It pairs wonderfully with white rice and warm flour tortillas. If desired, garnish individual servings with fresh cilantro.
⏱️ 1 min