Classic Mexican Picadillo
This comforting Mexican classic is a quick and flavorful beef hash that the whole family will love.
recipesbynani.comThere is nothing quite like a big bowl of picadillo to make a busy weeknight feel special. It is a hearty mix of ground beef and tender potatoes simmered in a savory tomato sauce that tastes even better when served over warm rice.
My favorite thing about this recipe is how forgiving it is. If you have extra veggies in your fridge like carrots or peas, feel free to toss them in. Just make sure to cut your potato chunks small so they cook through at the same rate as the ground beef.
🧺 Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced into small cubes
- 1 cup tomato sauce
- 1/2 cup beef broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
👩🍳Instructions
- 1
Heat the oil in a large skillet over medium heat.
- 2
Add the ground beef to the skillet and cook until it is browned, breaking it up with a wooden spoon as you go.
- 3
Stir in the onion and garlic and cook for about three minutes until the onion is soft.
- 4
Add the cubed potatoes, tomato sauce, beef broth, cumin, and oregano to the pan.
- 5
Cover the skillet and let everything simmer for about 15 minutes, or until the potatoes are tender and cooked through.
- 6
Remove the lid and cook for another few minutes if you want the sauce to be thicker.
- 7
Taste and add salt and pepper as needed before serving.
💡 Tips
Serve this over steaming white rice with a side of warm corn tortillas. You can keep any leftovers in an airtight container in the fridge for up to three days, and it tastes wonderful reheated the next day.
Made this recipe? Let us know how it went.
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