Name: Mexican Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 pounds (900g) ground beef; 1 large onion, finely diced; 3 cloves garlic, minced; 2 medium potatoes, diced into 1/2-inch cubes; 1 large carrot, diced; 1 red bell pepper, diced; 2 Roma tomatoes, diced; 1/2 cup frozen peas; 1/3 cup raisins (optional); 1/4 cup sliced green olives (optional); 2 tablespoons tomato paste; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; Salt and freshly ground black pepper to taste

Instructions

Brown the meat

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 7-8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
Add aromatics

Add the diced onion to the beef and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add vegetables and spices

Stir in the diced potatoes, carrots, and bell pepper. Add the cumin, oregano, and cinnamon. Mix well to combine and cook for 2 minutes to toast the spices.
Simmer the mixture

Add the diced tomatoes, tomato paste, and 1/2 cup of water. Stir well, then cover and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally, until the potatoes are tender.
Finish with remaining ingredients

Add the frozen peas, raisins (if using), and sliced olives (if using). Stir well and cook for an additional 5 minutes until everything is heated through. Season with salt and pepper to taste.
Serve

Serve hot with warm corn or flour tortillas, Mexican rice, or as a filling for tacos, burritos, or empanadas. Garnish with fresh cilantro if desired.

Mexican Picadillo

Ingredients

Instructions

Nutritional Information