Description
This flavorful Mexican Picadillo recipe features lean ground beef cooked with a vibrant blend of tomatoes, onions, garlic, and spices, combined with tender potatoes, carrots, and peas. It’s a comforting and traditional dish that’s easy to prepare on the stovetop in under an hour, perfect for a wholesome family meal.
Ingredients
Vegetables and Aromatics
- 4 small-medium Roma tomatoes, halved
- 1 medium onion, diced (divided)
- 2 cloves garlic
- 1 jalapeño pepper, stemmed
- 1 medium russet potato, diced
- 1 large carrot, diced
- ½ cup frozen peas
Meat and Oils
- 1 pound lean ground beef
- 2 teaspoons extra-virgin olive oil
Spices and Seasonings
- 1 teaspoon kosher salt, divided (plus more as needed)
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon ground cumin
- ½ cup water (plus ¼ cup additional water if needed)
Instructions
- Prepare the Tomato Sauce: In a blender, combine the halved Roma tomatoes, half of the diced onion, 2 cloves of garlic, stemmed jalapeño pepper, ½ teaspoon kosher salt, dried Mexican oregano, ground cumin, and ½ cup water. Blend until completely smooth to create a vibrant sauce.
- Sauté Onions: Heat 2 teaspoons of extra-virgin olive oil in a large skillet or sauté pan over medium-high heat. Add the remaining half of the diced onion and cook for about 5 minutes, stirring occasionally until softened and fragrant.
- Cook Ground Beef: Add 1 pound of lean ground beef to the skillet, sprinkle with the remaining ½ teaspoon kosher salt, and cook for 6 minutes. Break the meat into small pieces as it cooks to ensure even browning. Drain excess grease if necessary.
- Add Vegetables: Stir in the diced potatoes and carrots, cooking them with the meat for 5 minutes. This step helps start softening the vegetables before adding the sauce.
- Simmer in Tomato Sauce: Pour the pureed tomato mixture over the meat and vegetables, stirring to combine. Reduce the heat to low, cover the skillet, and cook for 15 minutes to meld flavors and soften ingredients.
- Finish Cooking: Uncover and cook for an additional 5 minutes to reduce excess liquid. Stir in the frozen peas and continue cooking uncovered for 5 more minutes or until the potatoes and carrots are tender. If the mixture starts to dry out during cooking, add an additional ¼ cup of water and continue cooking to desired consistency.
- Season and Serve: Taste the picadillo and adjust salt as needed. Serve hot with your choice of sides or tortillas for a complete Mexican-inspired meal.
Notes
- Stemming the jalapeño before blending helps reduce the heat level but leave the seeds if you prefer more spice.
- Use lean ground beef to keep the dish healthier and reduce excess grease.
- The dish can be served with rice, warm tortillas, or used as a filling for tacos or empanadas.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
