Easy 30-Minute Mexican Picadillo Recipe 

Ground beef and potatoes cooked with veggies and seasonings make Mexican Picadillo a healthful comfort dish. Serve it with rice, warm wheat tortillas, or picadillo tacos! 

– 2 Tbsp avocado oil – ½ white onion chopped (1 cup) – 2 cups potato peeled and chopped* – 1 pound ground beef I use 10% fat – 1 large carrot peeled and chopped – 1 red bell pepper chopped – 1 jalapeno or chili of choice, seeded and finely chopped – 3 cloves garlic minced – 2 fresh tomatoes diced (about 2 cups) – 1 cup green peas optional** – 1 cup beef broth – 1 tsp sea salt – 2 tsp dried oregano – 1/2 tsp ground cumin – ¼ cup fresh cilantro chopped


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Heat avocado oil in a big thick-bottomed saucepan or skillet (I use a Dutch oven) over medium-high heat. Sauté onion for 2–3 minutes. 


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Stir the chopped potatoes into the pot and cover. Cook for 2–3 minutes while chopping other vegetables.Move the onion and potato aside and add the ground beef. 

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After 2 minutes, spatula-cut the beef.Cook red bell pepper, jalapeño, and garlic for 2 minutes.Beef broth, diced tomatoes, green peas, sea salt, dried oregano, and ground cumin. 

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Stir the picadillo occasionally as it boils until the potatoes are tender and the sauce thickens, 8–10 minutes. 

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Serve picadillo with steamed white, brown, or homemade Spanish rice, flour tortillas, black beans, avocado, sour cream, and fresh cilantro, tacos, or empanadas. 

Serving: 1Serving (of 3) | Calories: 482kcal | Carbohydrates: 37g | Protein: 37g | Fat: 20g | Fiber: 7g | Sugar: 10g 


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