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–+ servings

Mexican Beef Picadillo

This one-pan picadillo delivers rich, slow-simmered flavor using everyday ingredients you likely already have — ready in under 45 minutes with minimal cleanup required.
Print Recipe
Prep Time:10 minutes
Cook Time:35 minutes

Ingredients

  • 1 lb ground beef 80/20 blend
  • 1 medium white onion finely diced
  • 3 garlic cloves minced
  • 1 medium russet potato peeled and cut into small cubes
  • 2 Roma tomatoes diced (or one 14 oz can diced tomatoes)
  • 1 medium carrot peeled and diced small
  • 1/2 cup frozen peas
  • 1 jalapeño seeded and minced
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup beef broth

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes until softened and translucent.
  • Add the garlic and jalapeño, stirring for about 30 seconds until fragrant.
  • Add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 6–8 minutes. Drain excess fat if needed.
  • Stir in the tomato paste, cumin, chili powder, and oregano. Cook for 1–2 minutes to toast the spices.
  • Add the diced tomatoes, potato, carrot, and beef broth. Stir everything together.
  • Reduce heat to medium-low, cover, and simmer for 15–18 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
  • Stir in the frozen peas during the last 3 minutes of cooking.
  • Taste and adjust seasoning with salt and pepper before serving.
Servings: 4