Easy 30-Minute Mexican Picadillo Recipe – Easiest Recipe Ever :- Using ground beef, potatoes, and veggies that have been cooked in a tasty tomato-based sauce, this picadillo recipe comes together to create a Mexican dinner that is not only simple but also warm and cozy.
Easy 30-Minute Mexican Picadillo Recipe – Easiest Recipe Ever
Excellent for use in gorditas, tacos, or as a side dish with rice and beans! This recipe for picadillo comes to the rescue on those evenings when I am at a loss for what to prepare for dinner as a meal.
Ingredients
- 4 Roma tomatoes, halved
- 1 medium onion, diced
- 2 cloves garlic
- 1 jalapeño pepper stemmed*
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon ground cumin
- ½ cup water
- 2 teaspoons extra-virgin olive oil
- 1 pound lean ground beef
- 1 medium russet potato, diced
- 1 large carrot, diced
- ¼ cup frozen peas
Instructions
In a blender, add the tomatoes, half of the chopped onion, water, garlic, jalapeño pepper, half of a teaspoon of kosher salt, Mexican oregano, cumin, and water. Blend until smooth. The mixture should be absolutely smooth.
At a temperature of medium-high, bring the oil to a simmer in a large sauté pan or skillet. When the onion has softened, add the remaining half of the diced onion and continue to cook for five minutes, stirring it occasionally.
The ground beef should be added, and then the remaining half teaspoon of kosher salt should be sprinkled on top. While it is cooking, cut the meat up into small pieces and continue to cook it for six to eight minutes. Any extra grease should be drained and discarded, if necessary.
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Stir in the carrots and potatoes, and continue cooking for an additional five minutes. After pouring in the tomato sauce that has been pureed, swirl it to blend. To cook for ten minutes, reduce the heat to a low setting, cover, and cook.
Remove the lid and continue cooking for an additional five minutes. After stirring in the frozen peas, continue cooking the dish uncovered for an additional five minutes, or until the carrots and potatoes turn soft. In the event that the meat begins to get dry, it is recommended to incorporate a quarter cup of water and proceed with the cooking process. Taste, and if necessary, add additional salt to the dish.
Nutrition
- Serving: 1/6th of recipe
- Calories: 207kcal (10%)
- Carbohydrates: 12g (4%)
- Protein: 18g (36%)
- Fat: 8g (12%)
- Saturated Fat: 3g (15%)
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 1g
- TransFat:0g
- Cholesterol: 50mg (17%)
- Sodium: 326mg (14%)
- Potassium: 389mg (11%)
- Fiber: 3g (12%)
- Sugar: 3g (3%)
- Vitamin A: 2300IU (46%)
- Vitamin C: 37.1mg (45%)
- Calcium: 20mg (2%)
- Iron: 2.7mg (15%)
Notes
If you do not desire a spicy dish, you have the option of removing the seeds from the jalapeño, or you can completely eliminate the jalapeño if you do not desire any spice at all.
