Easy Picadillo Recipe

This easy picadillo recipe was a childhood staple. Now that I’m the Queen of my kitchen, I make this for me and my husband weekly. It’s so simple to make and only calls for a few ingredients.

this Recipe

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Ingredient notes

• Ground beef: Extra-lean ground beef from Trader Joe’s is my go-to to reduce fat in my diet and is calculated below in the nutrition portion of this post. If that’s not an option for you or doesn’t interest you any form of ground beef will work. I highly recommend avoiding ground turkey as a substitute for this meal.
• Tomatoes: Fresh is always best but you can swap for canned tomatoes if needed. Roma or beef steak are great options.
• Cilantro: Love it or hate it, cilantro contains many mico nutritional benefits and a ton of flavor to any dish, but if it’s not a fan, omit it.

@kerissa.mariekeen

Meat + potatoes Mexican style #picadillo

♬ SABOR A MI (Versión Piano) – Alexis González

Ingredients You’ll Need

• 1.5 lb Ground beef
• 3 Red potatoes
• 1/2 Onion
• 4 Tomatoes
• 1 tbsp beef or chicken Better than Bullion
• 1/2 yellow onion
• 1 1/2 tbsp minced garlic
• 1/2 cup of water

How to Serve Picadillo

• A la carte: This is my favorite way to enjoy picadillo. Scoop a serving into a bowl, add a little S&P to taste if necessary, and enjoy.
• Burrito style: These are perfect for meal prep. Take a potato masher and use it to smash up the potatoes and meat a bit, add hatch chilies, and a little shredded cheese and wrap it up in your favorite flour tortilla. Toast it on a pan if you’re feeling a little extra and enjoy it with a side of sour cream and salsa.
• Quesdilla: Similar to the burrito style preparation, mash the picadillo first, place a tortilla on medium heat, add cheese, the picadillo mixture, a little more cheese, and top with another tortilla. Flip when one side is nicely toasted and the cheese is melted. Serve with sour cream, guacamole, and choice of salsa.

Step-by-step instructions:

1. Prep veggies by cubbing potatoes and dicing tomatoes.
2. Bring a medium-sized pan to medium heat, add 1/2 cup of water, and bring to a light boil. Add potatoes and cover for about 3-5 minutes or until they are halfway cooked.
3. Add meat to the pan and brown.
4. While the meat and potatoes are cooking, place diced tomatoes, garlic, onion, Better Than Bullion, and water into a blender and mix.
5. Add tomato mixture to the meat and potatoes, add a sprig of cilantro, and cover for about 10 or until the potatoes are thoroughly cooked and you’ve reached your desired consistency.
6. If it’s too “soupy” for your liking, remove the lid and let the liquid cook off.
7. Garnish with chopped cilantro, salt and pepper to taste, and serve.

Frequently asked questions:

What is the difference between Mexican and Cuban picadillo?

Cuban picadillo has a sweet and savory flavor with a mix of ground beef, onions, tomatoes, carrots, sometimes raisins, olive, or capers. Mexican picadillo is milder, combining ground beef with onions, peppers, and simple herbs.

What to make with picadillo?

Picadillo is such a versatile dish, from this recipe you can make tacos, burritos, empanadas, stuffed bell peppers, quesadillas, or a casserole.

Try these easy salad recipes next:

• Baked Turkey Meatballs
• Mahi Mahi with Coconut Rice and Mango Salsa
• Shrimp Ceviche with Avocado and Lime

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