Mexican Picadillo with Ground Beef, Potatoes, and Jalapeños
By Isabella Quinn
Prep
10 min
Cook
45 min
Total
55 min
Servings
4
Level
Easy
Choose a cut of ground beef with higher fat content to pair with chopped yellow potatoes․ Ground beef is one of the main ingredients in a Mexican dish called picadillo‚ among other skillet ingredients․ Tomatoes‚ jalapeño peppers‚ optional serrano peppers‚ and other spices provide some heat and other flavors to picadillo alongside yellow potatoes․
Yellow potatoes are the primary vegetable․ Other vegetables and diced onion and jalapeño are cooked in beef broth with the potatoes․ Diced fresh tomatoes provide a tomato flavor․ Beef is seasoned with paprika‚ Mexican oregano‚ and cumin․ Recipe is simple to make․ Accompaniments include cooked rice and tortillas․ Possible toppings include lime juice‚ chili powder‚ fresh peppers‚ and hot sauce․
Start cooking the potatoes and peppers with onions․ Add cooked garlic and meat to the mixture․ Break apart the meat while it cooks‚ but don't overcook the meat; it will continue to cook during simmering․ After adding tomatoes and other seasonings and broth‚ simmer for about 15 minutes or until the potatoes are cooked through․
Picadillo can be served over hot cooked rice or in warm tortillas․ Leftover picadillo can be stored in airtight containers in the refrigerator or freezer‚ according to package instructions for picadillo preparation․
Why you'll love this recipe
- Yellow potatoes add texture to the beef mixture, They have a mild taste that the tomatoes and beef broth in the mixture help to flavor․
- Fresh tomatoes‚ jalapeños‚ garlic‚ paprika‚ oregano‚ and cumin offer simple ingredients with rich flavors without relying on a prepared sauce․
- Including optional serrano peppers as ingredients lets the cook prepare the dish more or less hot with jalapeño peppers as the main ingredient‚ increasing the recipe's versatility․
- Ground beef is cooked in the same pan as the vegetables‚ and the juices from the beef are mixed with potatoes and tomatoes․
- Chicken stock adds flavor to picadillo during cooking and ensures that the potatoes in the dish are fully cooked․
- Chicken stock also helps combine chopped tomatoes and other spices in the dish․
- Rice and warm tortillas provide additional food to serve with seasoned ground beef and potatoes for a full meal․ Lime juice and hot sauce are provided on the side․
Ingredients
- •1 tablespoon olive oil
- •8 ounces yellow potatoes (about 3-4 small, diced)
- •1 medium yellow onion (chopped)
- •1 jalapeno pepper (chopped)
- •1 serrano pepper (chopped, optional, for spicier)
- •2 cloves garlic (chopped)
- •1 pound ground beef (other ground meats such as chicken, turkey, or pork may be used)
- •2 large tomatoes (chopped)
- •¾ cup beef stock (or chicken or vegetable stock)
- •1 tablespoon paprika
- •1 tablespoon Mexican oregano
- •1 teaspoon cumin
- •salt (to taste)
- •black pepper (to taste)
- •cooked rice or warmed tortillas (for serving)
- •sliced peppers (for serving)
- •chili flakes (for serving)
- •fresh lime juice (for serving)
- •hot sauce (for serving)
Instructions
- 1
Heat the oil in a large pan to medium heat. Add the potatoes, onion, and peppers and cook for 5 minutes to soften.
- 2
Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it for 5 minutes; the meat does not need to cook all the way through.
- 3
Stir in the tomatoes, stock, and seasonings, then reduce the heat to a simmer.
- 4
Simmer for 20 minutes to cook through and let the potatoes soften.
- 5
Serve over cooked rice or with tortillas, with extra peppers, chili flakes, lime juice, and hot sauce.
FAQ
Nutrition (per serving)
Calories
361
Protein
22g
Fat
27g
Carbs
8g
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