I love this Mexican Picadillo. It is versatile! It is easy! It is delicious. Mexican Picadillo can include so many ingredients, or you can just add a few. You can add olives, raisins, and carrots and If I were to add olives to this dish, I’d add a Spanish Olive like these you can get at your local grocery store. If not, on Amazon.com: https://www.amazon.com/Mezzetta-Super-Colossal-Spanish-O.
The first time I had Mexican Picadillo was over 30 years ago when a friend of mine from Mexico cooked it for me. I loved it then and still do. It’s not a taco filling you can make in 10 minutes by browning some meat and adding a package of Taco Bell seasoning; it takes just a little time to soften the potatoes, but well worth it.
Easy Mexican Picadillo
The first night I made this Mexican Picadillo I served it with my Mexican Rice and flour tortillas for scooping. The next day I used the leftovers for tacos and wow, were they delicious! Here’s the link for my Essential Mexican Rice: https://the2spoons.com/essential-mexican-rice/.
Honestly, these tacos with the Mexican Picadillo are beautiful. You don’t have to load them up with a bunch of “stuff”, I just added a little lettuce, some grated cheese, a little finely chopped fresh jalapeno and a few dices of tomatoes. I finished them off with a sprinkling of New Mexico red chile powder, a favorite in our house.
Delicious! Easy Mexican Picadillo
Hope you make this recipe soon! I think you’ll love it!
Mexican Picadillo
Ingredients
- 1 1/2 lb ground beef
- 1 tbsp Extra virgin olive oil
- 1 Small onion, diced
- 2 Baking potatoes, diced
- 2 Cloves garlic, minced
- 2 Large tomatoes, diced
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
- 1/2 tsp Ground cumin
- 1 tbsp Chile powder
- 1/2 tsp Dried Mexican oregano
- 1 Jalapeno, seeded and minced
- 1-2 cups beef Broth
Instructions
- Add the oil to a skillet and heat. Add the ground beef and cook until browned.
- Add the onions and cook until translucent. Add the garlic and cook for a little. Add the salt and pepper along with the cumin, Chile powder and oregano. Combine and cook a few minutes.
- Add the potatoes, tomatoes and beef stock. Bring to a boil, reduce the heat to a simmer, cover and cook until potatoes are soft and most of the liquid has absorbed. Check for seasoning and adjust.
- Serve with rice and tortillas or use as a filling for tacos, burritos, etc.
