Description
Mexican Picadillo is a savory, comforting dish that blends sweet, spicy, and savory flavors. Ground beef, vegetables, raisins, and olives come together in a rich sauce, making it a flavorful and satisfying meal. This one-pan recipe is perfect for family dinners or gatherings.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium potato, peeled and diced
- 1 medium carrot, diced
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup raisins
- 1/4 cup sliced olives (optional)
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 2 teaspoons cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add chopped onion, garlic, and bell pepper. Sauté for 4-5 minutes until vegetables soften.
- Add ground beef to the skillet and cook, breaking it apart, until browned, about 6-8 minutes.
- Stir in diced potatoes and carrots. Cook for 5 minutes to soften the vegetables slightly.
- Add diced tomatoes, raisins, tomato paste, chili powder, cumin, salt, and pepper. Stir to combine.
- Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until vegetables are tender.
- If using olives, stir them in during the last few minutes of cooking.
- Taste and adjust seasoning with salt and pepper if needed.
- Garnish with fresh cilantro and serve immediately.
Notes
- For extra heat, add chopped jalapeños or hot sauce to the picadillo mixture.
- This dish can be made ahead of time and actually tastes even better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
