Mexican Picadillo is a traditional dish with ground beef, potatoes and other veggies. This healthy Mexican version uses lean ground beef without sacrificing any flavors!
There are so many variations of it throughout latin countries that the possibilities are endless! Some people put olives, green peas, carrots, celery or any other vegetables that suits them that day.
Today I’m going to show you how to make this picadillo recipe my mom made for us while growing up in Sonora Mexico. I have no doubt you’ll love it!
The Essentials for Beef Picadillo
Mexican Picadillo is an easy dish that is prefect for weeknight dinners since it all comes together in about 45 minutes or less.
Make it healthy by using 96% ground beef. I’m a big fan of Trader Joe’s 96% ground beef for it’s freshness and price. Pretty much this is the only ground beef I use on all my beef dishes.
Other ingredients are:
A russet potato, small amount of olive oil, garlic salt, onions, tomatoes and a chile such a poblano or anaheim (will add lots of flavor without making it spicy), tomato sauce, chicken broth, frozen peas and corn kernels.
Other veggies you could add are carrots, celery, olives, etc. It’s up to you!
How to make Picadillo Mexicano
- We’ll start by mixing the cubed potatoes with a little bit of olive oil just enough to coat them thru. Cook the potatoes in a small skillet on medium heat. Keep stirring to ensure that the potatoes are cooked even.
- While the potatoes cook, cook the ground beef in a medium sauce pan on medium high heat. Add the garlic salt and break the beef into small pieces while you stir.
- When the meat is 3/4 cooked, add the onions, tomato, chile, tomato sauce, & broth. Cook until the onion becomes clear and meat is completely cooked.
- Add the frozen peas, corn kernels and potatoes.
Season with salt & pepper to taste. Cook for another 2 to 3 minutes to incorporate all the flavors.
- Remove from heat and serve while is hot.
This dish is very versatile since you can serve it in tacos, on a plate with a side of beans and tortillas, on tortas, or tostadas. You could even make it into Mexican bowl and serve it over yellow rice. Yum!
I hope you get to make this! If you do, Buen Provecho!
Healthy Mexican Picadillo
Ingredients
- 1 large russet potato chopped in small cubes
- 1 tablespoon olive oil
- 1 lb 96% ground beef
- 1/4 teaspoon garlic salt
- 1 cup chopped onion
- 1 large tomato chopped
- 1/2 poblano chile or 1 Anaheim chile chopped
- 4 oz tomato sauce
- 1/2 cup broth chicken, beef or vegetable. Anything works. Add more for a more juicy dish
- 1/2 cup frozen peas
- 1/2 cup roasted or regular corn kernels
- Salt & pepper to taste
Instructions
- Mix the cubed potatoes with olive oil and cook in a small skillet on medium heat. Keep stirring to ensure that the potatoes are cooked even.
- While the potatoes cook, cook the ground beef in a medium sauce pan on medium high heat. Add the garlic salt and break the beef into small pieces while you stir.
- When the meat is 3/4 cooked, add the onions, tomato, chile, tomato sauce, & broth. Cook until the onion becomes clear and meat is completely cooked.
- Add the frozen peas, corn kernels and potatoes.
- Season with salt & pepper to taste.
- Cook for another 2 to 3 minutes and remove from heat.
- Serve while is hot.
Nutrition
Like this healthy version of Picadillo? Wait until you try my Healthier Italian Meatballs!
Picadillo? What the heck is that. Love that I can find new things on Muy Delish. So good.
Thank you Pablo! I’m so glad you like this dish!
So delicious! I think I’ll add some olives too.
I like olives too but my hubby does not like them so I didn’t add them. Thanks for stopping by!
Yummy! I love Mexican food and this sounds so delicious!
Thank you Audra! It is definitely very good and so easy to make!