Description
This vibrant Mexican Picadillo is a classic, hearty ground beef hash featuring a rich tomato base blended with spices, combined with tender potatoes, carrots, and peas. Easy to prepare and full of authentic flavors, it's a perfect comfort food dish for any occasion.
Ingredients
Produce
- 4 small-medium Roma tomatoes, halved
- 1 medium onion, diced
- 2 cloves garlic
- 1 jalapeño pepper, stemmed
- 1 medium russet potato, diced
- 1 large carrot, diced
- ½ cup frozen peas
Spices & Seasonings
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon ground cumin
Oils & Liquids
- 2 teaspoons extra-virgin olive oil
- ½ cup water
Meat
- 1 pound lean ground beef
Instructions
- Prepare the tomato blend: In a blender, combine the halved Roma tomatoes, half of the diced onion, water, garlic cloves, stemmed jalapeño pepper, ½ teaspoon kosher salt, dried Mexican oregano, ground cumin, and ½ cup water. Blend everything until completely smooth to create a flavorful tomato sauce base.
- Sauté onion: Heat 2 teaspoons of extra-virgin olive oil in a large skillet or sauté pan over medium-high heat. Add the remaining diced onion and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Cook ground beef: Add 1 pound of lean ground beef to the pan and sprinkle with the remaining ½ teaspoon kosher salt. Cook for 6 minutes, breaking up the meat into small pieces as it browns. Drain off any excess grease if necessary to keep the dish lean.
- Add vegetables and tomato puree: Stir in the diced russet potato and carrot into the cooked beef mixture, cooking for another 5 minutes to slightly soften the vegetables. Pour in the pureed tomato mixture, stirring well to combine all ingredients. Lower the heat to low, cover the pan, and let cook for 15 minutes to meld flavors and cook the vegetables through.
- Finish cooking: Remove the lid and cook uncovered for 5 minutes more. Stir in ½ cup of frozen peas and continue cooking uncovered for another 5 minutes, or until the potatoes and carrots are tender. If the mixture appears dry at any point, add ¼ cup of water and continue cooking to maintain moisture.
- Season to taste and serve: Taste the picadillo and adjust seasoning with additional salt if needed. Serve warm as a main dish or alongside rice, tortillas, or beans for a complete meal.
Notes
- To reduce heat, remove the seeds from the jalapeño before blending.
- You can substitute ground turkey or chicken for a leaner protein option.
- Picadillo pairs well with Mexican rice or warm corn tortillas.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes to reduce liquid.
- This dish can be refrigerated for up to 3 days and reheated gently on the stovetop.
