Easy Mexican Picadillo
Mexican Picadillo turns everyday ground beef into a deliciously satisfying meal through a blend of bold spices, potatoes, and fresh vegetables! This versatile, one skillet dish adapts to countless variations while maintaining its distinctive savory that the whole family will love!
Servings: 4
Ingredients
- 1 lb ground beef
- 1 small white onion ½ large white onion, diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 2 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon chile powder
- ½ teaspoon kosher salt
- dash of cayenne pepper
- 1 teaspoon chicken bouillon powder
- 2 cups water
- 1 small potato about 1 cup, peeled and diced
- cilantro freshly chopped, as garnish
Instructions
- In a large skillet, brown the ground beef, breaking it up as it cooks. If you are using a lean ground beef, add a little bit of oil to the pan.
- Once the ground beef is mostly cooked through, add the diced onion and green pepper to the skillet. Cook for about 4-5 minutes.
- Next, add in the garlic, tomato paste, cumin, oregano, paprika, chile powder, and salt. Also add a dash of cayenne pepper for a little spice. Stir and cook until garlic is fragrant, about 3 minutes.
- Add the chicken bouillon powder, water, and diced potato. Bring to a simmer and cook until the potato pieces are tender and the sauce consistency is to your liking. Finally, stir in the chopped cilantro.
- Serve warm with a side of rice, avocado, and tortillas if desired. Enjoy!
Notes
Refrigerate any leftover picadillo in an airtight container for up to 4 days. You can also freeze portions in freezer-safe containers for up to 3 months.
When reheating, add a splash of water or broth to revive the sauce consistency. Thaw frozen picadillo overnight in the refrigerator before reheating!