Description
An easy and flavorful Mexican picadillo recipe made with lean ground beef, diced potatoes, carrots, and peas cooked in a homemade tomato sauce seasoned with jalapeño, garlic, and Mexican spices. Perfect for a comforting and hearty weeknight meal.
Ingredients
Scale
Tomato Sauce
- 4 small-medium Roma tomatoes, halved
- ½ medium onion, diced
- 2 cloves garlic
- 1 jalapeño pepper, stemmed
- 1 teaspoon kosher salt, divided
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon ground cumin
- ½ cup water
Main Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound lean ground beef
- 1 medium russet potato, diced
- 1 large carrot, diced
- ½ cup frozen peas
- ½ medium onion, diced
Instructions
- Prepare the tomato sauce: In a blender, combine the tomatoes, half of the diced onion, water, garlic, jalapeño pepper, ½ teaspoon of kosher salt, dried Mexican oregano, and ground cumin. Blend until completely smooth to form the sauce.
- Sauté onion: Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the remaining half of the diced onion and cook for 5 minutes, stirring occasionally, until softened.
- Cook the ground beef: Add the ground beef to the skillet and sprinkle with the remaining ½ teaspoon of kosher salt. Cook for 6 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.
- Add potatoes and carrots: Stir in the diced potatoes and carrots and cook for 5 minutes to begin softening the vegetables.
- Combine with tomato sauce: Pour in the pureed tomato sauce mixture and stir well to combine. Reduce heat to low, cover the skillet, and cook for 15 minutes to allow flavors to meld and vegetables to cook through.
- Finish cooking: Uncover the skillet and cook for an additional 5 minutes. Stir in the frozen peas and cook uncovered for 5 more minutes, or until the potatoes and carrots are tender. If the mixture becomes too dry during cooking, add ¼ cup water and continue cooking.
- Season and serve: Taste the picadillo and add more salt if needed. Serve hot as a main course or alongside rice and beans.
Notes
- Jalapeño: Remove seeds to reduce spiciness or omit entirely for no heat.
- Drain excess grease from beef to keep the dish lean and prevent greasiness.
- If potatoes are not tender after cooking times mentioned, add a splash more water and cook longer.
- Use fresh or frozen peas interchangeably; no need to thaw frozen peas before adding.
- Serve with warm corn tortillas, rice, or beans for a complete Mexican-inspired meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
