Beef Picadillo Recipe

A large, yellow, enameled cast iron pot filled with Mexican picadillo. Next to the pot: cilantro, a kitchen towel, a wooden serving spoon, a small bowl of white onions, a small bowl of tomatoes, a plate of charred tortillas.

4.55 — Votes 11 votes

Beef Picadillo Recipe

This Mexican-style beef picadillo is the kind I grew up eating. This version is a slow-simmered ground beef stew with potatoes, onions, tomatoes, garlic, and some bold spices. It’s a delicious, warming dinner idea for when you want healthy comfort food!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dinner

Cuisine: Mexican

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

2 pounds ground beef
1 pound Yukon gold potatoes cut into ½-inch cubes
1 green bell pepper diced
1 yellow onion diced
4 cloves garlic minced
14.5 ounce canned diced tomatoes
2 tablespoons apple cider vinegar
3 tablespoon mild chili powder
2 tablespoons ground cumin
2 teaspoons oregano
1 bay leaf
1½ teaspoons fine sea salt
½ teaspoon black pepper
2 cups beef broth
Tortillas, for serving
Fresh cilantro, chopped, for serving

Instructions

Heat a 3-quart (or larger) pot (with a matching lid) over medium heat on the stovetop. Add the ground beef and brown for 15 minutes, or until the beef is cooked through, crumbling the beef while cooking. Drain any excess grease.
While the ground beef is cooking, dice the potatoes, bell pepper, onion, and garlic.
Add the potatoes, bell peppers, onions, garlic, diced tomatoes, ACV, chili powder, cumin, oregano, bay leaf, salt, and pepper to the pot, and stir to combine.
Pour the broth into the pot, taste the mixture, and add more salt if desired.
Bring the picadillo to a low boil, then reduce the heat to a simmer and simmer for 1 hour, leaving the lid cracked.
Serve the picadillo with charred tortillas and cilantro, and enjoy!

Notes

Store any leftover picadillo in an airtight container in the refrigerator for up to 5 days. When you’re ready to heat it up, simply pop a serving (or 2!) in a microwave safe dish and microwave it for 1 minute, or until warm. Alternatively, add the picadillo back into a pot on the stove and heat it over medium heat until warmed through.

Nutrition