Mexican Picadillo

recipe image of a top down mise en place shot showing fresh ground beef tomatoes onions garlic cilantro rice black beans kidney beans bell peppers jalapeños cumin oregano paprika cinnamon cloves raisins olives and green chilies arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

adam saha

A hearty and flavorful Mexican Picadillo recipe that is perfect for a comforting dinner. This dish is packed with spices and vegetables, making it a versatile and nutritious meal option.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb Ground Beef 90/10 lean ratio
2 medium Tomatoes diced
1 large Onions finely diced
3 cloves Garlic minced
2 medium Potatoes diced
2 medium Carrots diced
1 bunch Cilantro chopped
1 tbsp Cumin
1 tbsp Oregano
1 tbsp Paprika
1 tsp Cinnamon
1 tsp Cloves
2 Jalapeños diced
1/2 cup Raisins
1/2 cup Olives chopped
2 cups Beef Broth

Equipment

Large skillet,
Wooden spoon

Method

Sizzle and Brown

Aromatic Base

Spice it Up

Simmer Down

The Finishing Touches

Garnish and Serve

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g

Notes

This Mexican Picadillo is a versatile dish that can be served in various ways. It can be served in warm corn tortillas for tacos, topped with a squeeze of lime and some crumbled queso fresco. It also works wonderfully as a hearty topping for a Sweet Potato Taco Bowl. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For long-term storage, this dish freezes beautifully for up to 3 months.

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