This quick and easy Mexican Picadillo dinner recipe comes together with minimal ingredients and only 30 minutes. Ground beef and potatoes are simmered in a seasoned tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.
INGREDIENTS
- 1 pound ground beef
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- Garlic salt
- Black pepper
- Cumin
- Oregano
- Chicken bouillon
- 1 cup frozen peas and carrots
- 1/2 cup beef broth
- 2 potatoes, peeled and chopped
- 1 can 8oz tomato sauce
DIRECTIONS
- Heat the Pan:
In a large skillet over medium heat, add a splash of oil. Let it shimmer like it’s ready for a red carpet entrance. - Brown the Beef:
Add the ground beef and break it up with a spatula. Cook until browned and no longer pink. Let it get a little sear—flavor lives in the browning. - Add the Aromatics:
Stir in the chopped onion and minced garlic. Sauté until the onion is soft and fragrant, about 2–3 minutes. This is the moment your kitchen starts to smell like home. - Spice It Up:
Season with garlic salt, black pepper, cumin, oregano, and chicken bouillon. Stir well so that every bite of beef is seasoned like it means business. - Add the Veggies and Potatoes:
Toss in the frozen peas and carrots and the chopped potatoes. Stir to combine and coat everything in that savory mix. - Pour in the Sauce:
Add the tomato sauce and beef broth, giving everything a good stir. It should look like a thick, rich stew starting to form. - Simmer:
Lower the heat to medium-low. Cover and simmer for about 15–20 minutes, or until the potatoes are tender and the flavors have mingled like old friends at a family reunion. Stir occasionally so it doesn’t stick. - Taste and Adjust:
Give it a taste. Add more seasoning if needed—another pinch of cumin or garlic salt if you're feeling bold. - Serve:
Serve hot with white rice, warm tortillas, or over a crispy tostada. Don’t be afraid to top with a fried egg or avocado slices if you’re feeling extra.
