Mexican Picadillo
This cozy, flavor-packed Mexican Picadillo is a one-pan lifesaver! Ground beef, potatoes, and warm spices simmered to perfection—serve it over rice, in tacos, or however you like!
Ingredients
- 1 lb ground beef or plant-based crumbles for a vegetarian version
- 1 onion diced
- 3 garlic cloves minced
- 2 potatoes peeled and diced
- 1 carrot shredded or diced
- 1 bell pepper diced
- 1 cup beef broth or veggie broth + a splash of soy sauce for extra umami
- 1 can 14 oz diced tomatoes (fire-roasted preferred)
- ½ cup raisins optional but recommended!
- 1 tsp cumin
- 1 tsp oregano Mexican oregano preferred
- ½ tsp cinnamon
- Salt and pepper to taste
- 1 tbsp oil olive or avocado
Instructions
- Brown the Beef: Heat oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain excess grease if needed.
- Sauté the Veggies: Stir in the onion, garlic, bell pepper, and carrot. Cook for 5 minutes until softened. Add potatoes and mix well.
- Spice It Up: Add cumin, oregano, cinnamon, salt, and pepper. Stir to coat everything in flavor.
- Simmer the Picadillo: Pour in the broth and tomatoes, stir, and bring to a simmer. Add raisins and let everything cook, covered, for 15-20 minutes, until the potatoes are tender. Stir occasionally.
- Serve & Enjoy: Spoon over rice, stuff into tacos, or eat it straight from the pan (no judgment!). Garnish with fresh cilantro, avocado, or lime wedges.
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm on the stove with a splash of broth or water.