Description
This quick and easy Mexican Picadillo dinner recipe comes together with minimal ingredients and only 30 minutes. Ground beef and potatoes are simmered in a seasoned tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.
Ingredients
Scale
- 1 lb ground beef
- ½ cup onion, diced
- 1 green bell pepper, diced
- 2 cups potato, peeled and diced
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- 1½ cup beef broth
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Instructions
- Step 1: Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
- Step 2: Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
- Step 3: Pour in tomato sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.
- Step 4: Bring mixture to a simmer, cover and let cook for 10 minutes.
- Step 5: Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
- Step 6: Serve warm with flour tortillas and rice.
Notes
Additional Vegetables: if adding additional veggies (peas, carrots, etc.) add them in with the tomato sauce and beef broth. Tomatoes: can use fresh Roma tomatoes instead of tomato sauce. Potatoes: can use russet or gold potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 862 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 54 mg
Keywords: Mexican Picadillo, ground beef, potatoes, dinner, Mexican cuisine