Description
A classic and easy Mexican Picadillo recipe featuring ground beef and diced potatoes simmered in a flavorful homemade tomato sauce, perfect for a comforting weeknight dinner.
Ingredients
Units
Scale
Tomato Sauce Base
- 4 small-medium Roma tomatoes, halved
- 1/2 medium onion, diced
- 2 cloves garlic
- 1 jalapeño pepper, stemmed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cumin
- 1/2 cup water
Main Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound lean ground beef
- 1/2 medium onion, diced
- 1 medium russet potato, diced
- 1 large carrot, diced
- 1/2 cup frozen peas
- Additional kosher salt, as needed
Instructions
- Prepare Sauce: In a blender, combine the Roma tomatoes, half of the diced onion, water, garlic, stemmed jalapeño pepper, ½ teaspoon kosher salt, dried Mexican oregano, and ground cumin. Blend until the mixture is completely smooth to create the sauce base.
- Sauté Aromatics: Heat the extra-virgin olive oil in a large skillet or sauté pan over medium-high heat. Add the remaining diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Cook Beef: Add the ground beef to the pan and sprinkle with the remaining ½ teaspoon kosher salt. Cook for 6 minutes, breaking the meat into small pieces with a spoon. Drain and discard excess grease if needed.
- Add Vegetables: Stir in the diced russet potato and carrot. Cook together for 5 minutes, allowing them to start softening.
- Simmer with Sauce: Pour the pureed tomato sauce over the meat and vegetables. Stir well to combine. Reduce heat to low, cover the pan, and cook for 15 minutes to allow flavors to meld and vegetables to cook through.
- Finish Cooking: Uncover the pan and cook for an additional 5 minutes. Stir in the frozen peas, then cook uncovered for 5 more minutes or until potatoes and carrots are tender. Add ¼ cup of water if the mixture becomes too dry during cooking.
- Season and Serve: Taste the picadillo and adjust seasoning with additional salt as needed. Serve warm as a delicious main dish.
Notes
- If you prefer less heat, remove the seeds from the jalapeño or omit it entirely.
- You can substitute ground turkey for a leaner protein option.
- Use sweet potatoes instead of russet for a slight sweetness.
- Serve with warm tortillas or over rice for a complete meal.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
