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- 1 lb ground beef - 1 medium onion, chopped - 2 cloves garlic, minced - 1 small red bell pepper, diced - 1 small green bell pepper, diced - 1 cup diced potatoes - 1 cup diced carrots - 1 cup peas (fresh or frozen) - 1 tomato, diced - 1 teaspoon cumin - 1 teaspoon oregano - ½ teaspoon cinnamon - Salt and pepper to taste - 2 tablespoon tomato paste - 2 cups beef broth - Olive oil for sautéing To make great Mexican Picadillo, you need some key ingredients. The ground beef gives it flavor and protein. Onions and garlic add depth. The bell peppers bring color and sweetness. Potatoes and carrots add texture. Peas give a nice pop of green. Spices are essential too. Cumin and oregano provide warmth. A hint of cinnamon adds a unique kick. Salt and pepper enhance all the flavors. Tomato paste and beef broth help create a thick, rich sauce. - ¼ cup raisins (optional, for sweetness) - ¼ cup slivered almonds (optional, for crunch) You can add raisins for a touch of sweetness. Slivered almonds give a nice crunch to the dish. These ingredients are not needed, but they can add fun flavors. - Rice or tortillas - Fresh cilantro and lime wedges for garnish Serve your Picadillo with rice or tortillas for a complete meal. Fresh cilantro adds brightness, while lime wedges bring a zesty kick. These accompaniments make every bite more enjoyable! {{ingredient_image_1}} - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add 1 chopped onion, 2 minced garlic cloves, and 1 small diced red bell pepper and 1 small diced green bell pepper. Sauté for 5 minutes until soft. - Increase the heat to medium-high and add 1 pound of ground beef. Cook until it is browned, breaking it up with a spatula. Drain any excess fat if needed. - Stir in 1 cup of diced potatoes, 1 cup of diced carrots, and 1 cup of peas. Sauté for another 5 minutes. - Add 1 diced tomato, and if you like, ¼ cup of raisins and ¼ cup of slivered almonds. Mix well. - Sprinkle in 1 teaspoon of cumin, 1 teaspoon of oregano, and ½ teaspoon of cinnamon. Stir to coat the mixture evenly with spices. - Add 2 tablespoons of tomato paste and pour in 2 cups of beef broth. Bring everything to a simmer. - Cover the skillet, lower the heat, and let it cook for 30 minutes. Stir occasionally. The mixture will thicken and the flavors will mix well. - Taste the Picadillo and adjust the seasoning with salt and pepper as needed. - Serve warm with rice or tortillas. Garnish with fresh cilantro and lime wedges for extra flavor. To ensure even cooking of vegetables, start with small, uniform pieces. This helps them cook at the same rate. Sauté the onions and garlic first, letting their flavors bloom before adding bell peppers. Stir often, so nothing burns. For properly browning ground beef, use a hot skillet. Break it into small pieces as it cooks. Let it sit without stirring for a bit to get a nice brown color. Drain excess fat only if needed. This keeps the meat juicy. To enhance the flavors, consider adjusting spices. If you like more heat, add cayenne pepper or chili powder. For a deeper flavor, try smoked paprika. You can also play with the amount of cumin and oregano based on your taste. If fresh ingredients are hard to find, use frozen or canned. Frozen peas work well and save prep time. Canned tomatoes can replace fresh ones. Just drain them to avoid too much liquid in the dish. The best serving style for Picadillo is in deep bowls. This helps keep the dish warm and adds a nice touch. Serve it with a scoop of rice or warm tortillas on the side. For garnishing, fresh cilantro and lime wedges add color and brightness. Sprinkle cilantro on top before serving. A few lime wedges on the side give your guests a choice for extra zing. Pro Tips Use Fresh Herbs: Fresh cilantro adds a vibrant flavor and freshness that elevates the dish. Add it just before serving for the best taste. Adjust the Sweetness: If you prefer a sweeter picadillo, increase the amount of raisins or add a pinch of sugar to balance the flavors. Experiment with Proteins: Ground turkey or chicken can be used as a lighter alternative to beef, while still maintaining the essence of the dish. Perfect Cooking Time: Allowing the dish to simmer longer can enhance the flavor profile, as it allows the spices to meld beautifully. {{image_2}} Picadillo changes from one region in Mexico to another. In the north, cooks may use beef or even goat. In the south, you might find pork or chicken blends. Each area adds its flair. For example, some regions like to add olives or capers. Others prefer a sweeter touch with pineapple or plantains. These local flavors make each picadillo unique. Not everyone eats meat, and that's okay! You can make a tasty vegetarian or vegan picadillo. Instead of ground beef, try lentils or black beans. They give you protein and a nice texture. You can also use mushrooms for a meaty feel. For gluten-free options, make sure to use gluten-free broth and skip any sauces with gluten. If you want to switch things up, you have options! Ground turkey or chicken works well in place of beef. They are lighter but still delicious. You can also swap out veggies for what's in season. Try using zucchini or squash instead of potatoes. This not only enhances flavor but also adds nutrients. Don’t hesitate to get creative with your picadillo! After making Mexican Picadillo, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This keeps it safe and tasty. It will last up to four days in the fridge. When reheating, use a skillet or microwave. Stir the mix often to heat it evenly. Add a splash of broth if it seems dry. For longer storage, freeze Picadillo in a freezer-safe container. Make sure to leave some space at the top for it to expand. It can stay fresh for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave. Stir well to ensure even heating. Picadillo lasts about four days in the fridge. Look for signs of spoilage, such as off smells or changes in color. If you see any mold, throw it away. Always trust your senses when checking food. Enjoy your Picadillo safely! Mexican Picadillo is a savory ground beef dish. It has roots in traditional Mexican cooking. This dish combines meat with vegetables, spices, and sometimes fruit. You can find it in many Mexican households. Each family may have their own twist on the recipe. The blend of flavors makes it comforting and hearty. You can serve Mexican Picadillo in many ways. Here are some great ideas: - Serve it warm with fluffy rice. - Pair it with soft tortillas for easy wrapping. - Garnish with fresh cilantro and lime wedges for extra flavor. - Add a side of refried beans for a complete meal. These accompaniments enhance the dish's taste and make it more filling. Yes, you can make Picadillo ahead of time. It actually tastes better the next day. Here are some tips for meal prep: - Cook the dish and let it cool completely. - Store it in an airtight container in the fridge. - It can last up to four days in the fridge. - Reheat it in a pot on the stove for even heating. Making it ahead saves you time on busy days. Enjoy this tasty dish whenever you want! To make a great Mexican Picadillo, key ingredients include ground beef, fresh vegetables, and spices. You learn how to prepare, cook, and present the dish. Tips and variations help you add your twist. Storage advice ensures leftovers last longer. Overall, Picadillo is a versatile meal, perfect for customizing to your taste. I hope this guide inspires you to create your own delicious version of this classic dish. Enjoy cooking and sharing with friends and family!

Savor the Flavor: Mexican Picadillo

A flavorful and hearty Mexican dish made with ground beef, vegetables, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1 cup peas (fresh or frozen)
  • 1 tomato diced
  • ¼ cup raisins (optional, for sweetness)
  • ¼ cup slivered almonds (optional, for crunch)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon cinnamon
  • 2 tablespoon tomato paste
  • 2 cups beef broth
  • to taste Salt and pepper
  • for sautéing tablespoon Olive oil

Instructions
 

  • In a large skillet or pot, heat a tablespoon of olive oil over medium heat.
  • Add the chopped onion, garlic, and bell peppers to the skillet. Sauté for about 5 minutes until they soften and become fragrant.
  • Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a spatula as it cooks. Drain excess fat if necessary.
  • Stir in the diced potatoes, carrots, and peas. Sauté for an additional 5 minutes.
  • Add the diced tomato, raisins, and almonds to the skillet. Mix well to combine all the ingredients.
  • Sprinkle in the cumin, oregano, and cinnamon. Mix thoroughly, allowing the spices to coat the mixture.
  • Stir in the tomato paste and pour in the beef broth. Bring to a simmer.
  • Cover the skillet, reduce the heat to low, and let it cook for about 30 minutes, stirring occasionally. The mixture should thicken, and the flavors will meld beautifully.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Serve warm accompanied by rice or tortillas.

Notes

Serve in deep bowls garnished with fresh cilantro and lime wedges for an added burst of freshness.
Keyword beef, comfort food, Mexican, picadillo