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A skillet of Mexican Picadillo with ground beef, diced potatoes, carrots, and peas in tomato sauce.

Mexican Picadillo

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 1 lb lean ground beef
  • 2 medium Yukon Gold potatoes, peeled and diced into 1/4-inch cubes
  • 2 medium carrots , peeled and diced into 1/4-inch cubes
  • 1 small white onion, finely chopped
  • 3 cloves garlic , minced
  • 2 large Roma tomatoes, blended or finely chopped
  • 1/2 cup tomato sauce
  • 1/2 cup frozen peas
  • 1/2 cup beef broth
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 tablespoon vegetable oil

Method
 

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with a spatula until browned and cooked through.
  3. Drain excess fat from the skillet.
  4. Add the diced onions and garlic, sautéing for 3 minutes until softened.
  5. Incorporate the potatoes and carrots, stirring for 5 minutes.
  6. Pour in the blended tomatoes, tomato sauce, and beef broth.
  7. Season with ground cumin, salt, and black pepper.
  8. Lower the heat to medium-low, cover, and simmer for 15-20 minutes until the potatoes are tender.
  9. Stir in the frozen peas and cook for an additional 2-3 minutes.
  10. Adjust seasoning and serve hot.