Picadillo
Salty and savory ground beef simmered with a colorful medley of tender potatoes, carrots, corn, and traditional spices.
40 min
Easy
Mexicana
4 servings
The story behind
Picadillo is the ultimate definition of homestyle comfort food across Latin America. Every family has their own little twist—some add raisins, others olives—but this classic veggie-packed version is the one that truly feels like a warm hug after a long day. It's incredibly versatile and works phenomenally as a filling for crispy tacos, baked empanadas, or simply served over a bed of warm Mexican red rice. To complete the meal, enjoy it with warm corn tortillas and a crisp, cold hibiscus iced tea (agua de jamaica) to complement the savory, rich flavors.
Instructions
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1Heat a splash of oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until soft and translucent.
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2Add the ground beef to the skillet, breaking it apart with a wooden spoon. Season generously with salt and black pepper, and cook until it loses its pink color.
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3Toss in the diced potatoes, carrots, green pepper, and corn kernels, stirring thoroughly to combine with the beef.
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4Pour the blended tomato sauce over the mixture, reduce the heat to medium-low, and cover with a lid.
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5Simmer gently for 15-20 minutes, or until the potatoes and carrots are perfectly fork-tender and the sauce has thickened. Adjust seasoning with salt to taste and serve hot.
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