Mexican Picadillo

Mexican Picadillo

from isabeleats.com
Main
45 min
207 kcal / serving

An easy and flavorful Mexican picadillo made from ground beef and potatoes cooked in homemade tomato sauce. The best weeknight meal!

Ingredients

  • 4small-medium roma tomatoes, (halved)
  • 1 mediumonion, (diced)
  • 2 clovesgarlic
  • 1jalapeño pepper (stemmed*)
  • 1 teaspoonkosher salt, (plus more as needed)
  • ½ teaspoondried mexican oregano
  • ¼ teaspoonground cumin
  • ½ cupwater
  • 2 teaspoonsextra-virgin olive oil
  • 1 poundlean ground beef
  • 1 mediumrusset potato, (diced)
  • 1 largecarrot, (diced)
  • ½ cupfrozen peas

Directions

  1. 1

    In a blender, combine the tomatoes, ½ of the diced onion, water, garlic, jalapeño pepper, ½ teaspoon of the kosher salt, Mexican oregano, cumin, and water. Blend until completely smooth.

  2. 2

    Heat the oil in a large skillet or sauté pan over medium-high heat. Add the remaining ½ of the diced onion and cook for 5 minutes, stirring occasionally, until softened.

  3. 3

    Add the ground beef and sprinkle with the remaining ½ teaspoon of kosher salt. Cook for 6 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.

  4. 4

    Stir in the potatoes and carrots and cook for 5 more minutes. Pour in the pureed tomato mixture and stir to combine. Reduce the heat to low, cover, and cook for 15 minutes.

  5. 5

    Uncover and cook for 5 more minutes. Stir in the frozen peas and cook uncovered for 5 more minutes, or until the potatoes and carrots are tender. If the meat starts to get dry, add in ¼ cup of water and continue cooking.

  6. 6

    Taste and season with more salt as needed.