Description
A comforting Mexican picadillo made with ground beef, potatoes, tomatoes, onions, and warm spices. Easy, hearty, and perfect for rice or tortillas.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 jalapeño, seeded and minced, optional
- 1 cup tomato sauce
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground coriander
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, for garnish, optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess grease if needed, then add the onion and garlic.
- Cook for 2 to 3 minutes until softened and fragrant.
- Stir in the potatoes and jalapeño, if using.
- Add the tomato sauce, beef broth, cumin, oregano, coriander, salt, and black pepper.
- Bring to a gentle simmer, then reduce the heat and cover the skillet.
- Cook for about 15 minutes, stirring occasionally.
- Uncover and cook for 8 to 10 more minutes until the potatoes are tender and the sauce has thickened.
- Taste and adjust the seasoning.
- Garnish with cilantro and serve warm.
Notes
Use lean ground beef for a lighter version. Add carrots or peas if you want extra vegetables. Store leftovers in the refrigerator for up to 4 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican