Easy Mexican Picadillo

Mexican Picadillo in a large pan on a wooden table.

This easy Mexican Picadillo is based on my grandmother-in-law's original Picadillo recipe. The perfect busy weeknight dinner. Chock full of veggies and flavor.

Course Main Course

Cuisine Mexican

Keyword Mexican Picadillo, Picadillo

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 334kcal

Ingredients

1/2 Tbsp olive oil
1 small onion
2 cloves garlic
1 lbs lean ground beef
1 carrot
1 chayote
3.5 oz russet potato
3.5 oz green beans
3 Roma tomatoes
sea salt
pepper
1 bay leaf
1/2 cup beef broth
1/2 cup frozen peas
1/4 cup cilantro

Instructions

If needing rice as a side start by preparing rice and while rice is steaming prepare the Mexican Picadillo.
Finely chop onion and garlic and set aside in a bowl.
Peel carrot, chayote, and russet potato and cut into about 1/4" dice. Then cut off dry ends from green beans at cut into about 1/4". Lastly, cut green parts off Roma tomatoes and then coarsely chop. Set all veggies aside in a bowl.
Preheat a large pan over medium heat, then add olive oil and fry chopped onion and garlic in it until translucent.
Add ground beef and break apart with a spatula and stir-fry until brown.
Add all veggies to the beef, as well as sea salt, pepper, bay leaf, and beet broth then mix well and flatten with a spatula.
Reduce heat to low and cover the pan. Let simmer for 15 minutes, then remove the lid, and let simmer an additional 5-10 minutes stirring often.
Once the broth is saucier and less brothy, add frozen peas and cilantro, give one last stir, and serve.

Video

Nutrition

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