Picadillo Recipe
Description:
Picadillo, a traditional dish with Tex Mex and Mexican roots, offers a flavorful one-dish meal packed with lean ground beef, fresh vegetables, and aromatic spices. With the addition of green veggies, it transforms into a wholesome meal perfect for any occasion. Versatile and delicious, you can also use this recipe to create Chiles Rellenos, stuffed peppers bursting with savory goodness.
Cooking Times:
| Preparation Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 1 hour | 1 hour 35 minutes |
Nutritional Information (per serving):
- Calories: 411.7
- Fat Content: 15.3g
- Saturated Fat Content: 5.2g
- Cholesterol Content: 73.7mg
- Sodium Content: 675.3mg
- Carbohydrate Content: 41.1g
- Fiber Content: 6.4g
- Sugar Content: 5.8g
- Protein Content: 28.1g
Ingredients:
- 1 lb lean ground beef
- 2 russet potatoes
- 4 yellow onions
- 4 green bell peppers
- 1 fresh garlic clove
- 1 tbsp olive oil
- Salt to taste
- Coarse black pepper to taste
- 1 tsp cumin
- 2 tomatoes, diced
Instructions:
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Prepare Ingredients: Begin by gathering all the necessary ingredients. Peel and dice the potatoes, chop the onions and green bell peppers, mince the garlic, and dice the tomatoes.
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Sauté Ground Beef: Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the lean ground beef, crumbling it as you put it in the skillet. Cook until lightly browned, breaking it apart with a spatula as needed.
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Add Aromatics and Spices: To the skillet, add the chopped onions, green bell peppers, minced garlic, salt, black pepper, and cumin. Stir well to combine all the ingredients.
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Cook Vegetables: Continue cooking the mixture for about 10 minutes, stirring occasionally, until the onions and peppers are softened and aromatic.
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Incorporate Potatoes: Add the diced potatoes to the skillet, stirring to combine with the beef and vegetable mixture.
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Simmer: Cover the skillet, reduce the heat to medium-low, and allow the picadillo to simmer for approximately 40 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.
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Add Tomatoes: After the potatoes are tender, add the diced tomatoes to the skillet. Stir well to incorporate, then cover and simmer for an additional 5 minutes to allow the flavors to meld together.
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Serve: Once the picadillo is cooked to perfection, remove it from the heat and transfer it to a serving bowl. Serve hot over white rice or with warm flour tortillas for a comforting and satisfying meal.
Keywords:
Lunch/Snacks, Potato, Grains, Fruit, Vegetable, Meat, Tex Mex, Southwestern U.S., Mexican, Lactose Free, Low Cholesterol, Potluck, Weeknight, Beginner Cook, Stove Top, Easy, Inexpensive.
Whether you’re looking for a quick weeknight dinner or planning a potluck gathering, this Picadillo recipe is sure to impress with its bold flavors and simple preparation. Enjoy the taste of the Southwest with every comforting bite! 🍲🥔🌶️
