Description
A flavorful and easy-to-make Mexican Picadillo recipe that the whole family will love.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 1 medium carrot, diced
- 1 medium potato, peeled and diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup green olives, sliced
- 1/4 cup raisins
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Mix in the diced carrot and potato, cooking for another 5 minutes until they start to soften.
- Pour in the diced tomatoes (with juice), olives, raisins, chili powder, cumin, oregano, salt, and pepper. Stir well to combine.
- Reduce heat to low, cover the skillet, and let simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.
- Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Serve picadillo with warm tortillas or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg