Healthy Mexican Picadillo Recipe

This Mexican Picadillo is made with lean ground beef and crispy potatoes with lots of flavor! Easy to make & it comes together in less than 30 mins.

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 320kcal

1 large russet potato chopped in small cubes
2 to 3 tablespoon vegetable or canola oil
1 lb 96% ground beef
¼ teaspoon garlic salt
1 cup chopped onion (½ medium onion)
1 medium poblano pepper, jalapeño or 1 Anaheim chile chopped
1 large tomato or 2 medium roma tomatoes chopped
4 oz tomato sauce
½ cup broth chicken, beef or vegetable. Anything works. Add more for a more juicy dish
½ cup frozen peas
½ cup roasted or regular corn kernels
1 ½ tsp kosher salt
1 tsp black pepper

Cook the cubed potatoes in 2 to 3 tablespoons of oil in a medium skillet on medium heat. Keep stirring to ensure that the potatoes are cooked even.
Cook the potatoes first or do this while the potatoes are cooking; Cook the ground beef in a medium sauce pan on medium high heat. Add the garlic salt.
Break the beef with the spoon into small pieces while you stir.
When the meat is ¾ cooked, add the onions and poblano pepper (or Anaheim chile) and cook for 2 minutes.
Add the chopped tomato, tomato sauce, broth salt & pepper. Cook until the onion becomes clear and meat is completely cooked.
Add the frozen peas, corn kernels and potatoes. Cook for another 2 to 3 minutes on low heat to incorporate all the flavors. Taste for seasoning and add salt and/or pepper according to taste if necessary.
Remove from heat and serve while is hot.

How to Store

Fridge: Allow the meat to cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezer: If you want to store picadillo for a longer period, freezing is a great option. Place the cooled meat in a freezer-safe container or freezer bags, removing as much air as possible. Seal it tightly and freeze for up to 3 months. Don’t
forget to label the container with the date and contents!

Reheating

Stovetop: Heat it over medium heat, stirring occasionally to ensure even reheating. Once the meat is heated through, it’s ready to be enjoyed.
Microwave: If you prefer a quicker method, the microwave is a convenient option. Place the meat in a microwave-safe dish, cover it loosely to prevent splatters, and heat it in short intervals, stirring in between. Be cautious not to overheat to avoid drying out the dish.