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–+ servings
large skillet with ground meat and potatoes for Picadillo
Joanna

Mexican Picadillo

Quick, easy, and full of flavor, this Mexican Picadillo is made with ground beef or turkey, tender potatoes, and a delicious homemade salsa sauce that brings everything together.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 1/4 Cup
Course: Main Course
Cuisine: Mexican
Calories: 443
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Tablespoon Oil avocado or sunflower oil are my preference
  • 1 pound Ground Meat ground beef, ground turkey or ground chicken are all great options.
  • 2 cups Diced Potatoes
Fresh Salsa Sauce
  • 4-5 Roma Tomatoes remove the core of the tomatoes or substitute with one 14-ounce can of drained diced tomatoes.
  • 1-2 Peppers: Jalapeño or serrano peppers depending on your spice preference. See notes. Remove the stems.
  • 1 cup Onion roughly chopped
  • 3 cloves Garlic minced
  • 1/2- 1 bunch Cilantro washed and stems removed.
  • 1/4 cup Water
Spice Blend
  • 2 teaspoons Chili Powder (one packet of Taco seasoning can replace the spice blend.)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1 teaspoon Knorr Caldo De Pollo optional
Serving Suggestions:
  • Tortillas flour or corn
  • White Rice
  • Sour Cream
  • Shredded Cheese

Equipment

Method
 

  1. In a large skillet add the oil and brown the ground meat over medium heat. 1 pound Ground Meat 1 Tablespoon Oil
  2. Drain any excess grease and add the diced potatoes to the skillet. 2 cups Diced Potatoes
  3. Season the meat and potatoes with the seasoning mixture, stirring to coat evenly. 2 teaspoons Chili Powder 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 2 teaspoon Paprika 1/2 teaspoon Cumin 1 teaspoon Salt 1/8 teaspoon Black Pepper
  4. Reduce the heat to low while you prepare the fresh salsa sauce.
  5. Trim the stems from the bunch of cilantro.
  6. Place all the salsa ingredients into a high-powered blender and blend until smooth. 1/2- 1 bunch Cilantro 4-5 Roma Tomatoes 1-2 Peppers: Jalapeño or serrano peppers 1 cup Onion 3 cloves Garlic 1/4 cup Water optional: 1 teaspoon Knorr Caldo De Pollo
  7. Pour the salsa back into the large pan with the meat and potatoes, stirring to combine.
  8. Increase the heat to medium and bring the mixture to a simmer.
  9. Reduce the heat to maintain a gentle simmer for 30 minutes or until the potatoes are fork-tender, stirring occasionally.
  10. Spoon the picadillo into warm tortillas (flour or corn) for an easy and delicious taco night. Tortillas White Rice Sour Cream Shredded Cheese

Nutrition

Calories: 443kcalCarbohydrates: 28gProtein: 23gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 767mgPotassium: 1048mgFiber: 5gSugar: 5gVitamin A: 1552IUVitamin C: 38mgCalcium: 66mgIron: 4mg

Notes

To adjust the spice level with jalapeños or serranos, remove the seeds and membranes for a milder flavor. For more heat, leave the seeds in or use more peppers.
Serving Suggestions for Mexican Picadillo
Taco Night: Spoon the picadillo into warm tortillas (corn or flour) and top with fresh cilantro, diced onions, and a squeeze of lime for an easy and delicious taco option.
Over Rice: Serve the picadillo over a bed of fluffy white rice or Mexican-style rice for a hearty and satisfying meal.
Stuffed Peppers: Use the picadillo as a flavorful filling for roasted bell peppers, then bake and garnish with melted cheese or a dollop of sour cream.
Top With Cilantro Lime Cream Sauce: I may be biased, but all my taste testers agree, this is the The Best Cilantro Lime Crema Sauce For Tacos

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