Authentic Mexican Picadillo
Simplify your dinner routine with our easy and delicious authentic one-pan Mexican Picadillo recipe. Savory ground beef cooked with aromatic spices, tomatoes, onions, and veggies all in a single pan, creating a hearty and flavorful dish that's perfect for busy weeknight dinners.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 1/2 lbs ground sirloin (90/10)
- 1 yellow onion, diced
- 1 poblano pepper, seeded and diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 1 serrano pepper, minced
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 3 roma tomatoes, diced
- 3 tablespoons tomato paste
- 1 tomato bouillon cube
- 2 cups chicken broth or water
- 2-3 gold potatoes, diced
- 1 cup frozen peas
- 3/4 cup corn kernels
- kosher salt
- freshly cracked pepper
Instructions
- Brown the meat. Heat the olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the ground sirloin and cook for 5-10 minutes, breaking the meat up really finely as it cooks.
- Add the veggies. Once the meat is really finely browned, add the onions, serrano, garlic, carrot, and diced poblano. Cook for 3-4 minutes, until the veggies are starting to soften. Stir in the ancho chile powder, cumin, and oregano with some salt and pepper.
- Add the tomato products. Stir in the tomato paste, tomato bouillon cube, and diced tomato and cook for 1-2 minutes, stirring often. Simmer for 5 minutes until the tomatoes start to break down and release their juices.
- Add the broth and remaining veggies. Add the broth or water and stir to combine. Add the diced potato and season with a bit more salt and pepper.
- Simmer. Cover and simmer 20 minutes over low heat. Add in the frozen peas and the corn kernels, cover, and simmer 10 minutes more. Season to taste with salt and pepper.
- Serve. Serve with rice, tortillas, shredded lettuce, limes, and fresh cilantro on the side.