Mexican Picadillo

Mexican Picadillo is a cozy, hearty skillet meal with ground beef, potatoes, carrots, and tomatoes. It's simple, affordable, and perfect for busy family dinners.

📝 Ingredients

• 1-2 tablespoon, plus more if needed bacon fat or vegetable oil
• 1 small jalapeño, (ribs and seeds removed finely diced)
• 1 cup yellow onion, (finely diced)
• 1 tablespoon garlic, (minced)
• 1 tablespoon tomato paste
• 1 pound 80/20 ground beef
• 1 teaspoon fine salt (divided (plus more to taste))
• 1/2 teaspoon freshly ground black pepper (divided (plus more to taste))
• 1 cup, about 2 large carrots, (peeled and diced)
• 3 medium russet potato, (peeled and cut into 1/4–1/3-inch pieces)
• 1 (8-ounce) can tomato sauce
• 2 cups fresh tomatoes, (chopped into 1/3 inch pieces)
• 1/2 cup, plus more as needed low-sodium beef broth
• 1 teaspoon beef flavor Better Than Bouillon
• 1 bay leaf
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• pinch ground allspice
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh cilantro, (for garnish)
• 2 tablespoons pitted green olives, (chopped)
• fresh limes

👨‍🍳 Instructions

1. 1Cook the aromatics. Heat 1 tablespoon bacon fat in a large skillet over medium heat. Add the diced onion (1 cup) and jalapeño (if using) and cook 4–5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic (1 tablespoon) and cook about 30 seconds, just until fragrant.
2. 2Caramelize the tomato paste (1 tablespoon). Add the tomato paste to the skillet and cook 1–2 minutes, stirring constantly, until it deepens in color and smells rich and slightly sweet.
3. 3Add the beef. Add the ground beef(1 pound) to the skillet and season with 1 teaspoon of the fine salt and 1/2 teaspoon of the pepper. Cook, breaking it up with a spoon, until browned and no pink remains. If the pan has more than a tablespoon or two of excess fat, carefully spoon a little off.
4. 4Add the vegetables and sauce. Reduce the heat to medium-low. Add the carrots (1 cup), potatoes (3), tomato sauce (1 can), chopped tomatoes (2 cups), broth (1/2 cup), Better Than Bouillon (1 teaspoon), bay leaf (1), cumin (1 1/2 teaspoons), oregano (1 teaspoon), smoked paprika (1/2 teaspoon), allspice (a pinch), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. 5Stir well, then cover the skillet partially (leave the lid slightly cracked so steam can escape). Cook on low for 30–40 minutes, stirring every few minutes and gently turning the carrots and potatoes, until they're fork-tender and the mixture is thick and cohesive. If the pan starts to look dry before the potatoes are soft, add a splash of broth.
6. 6Finish it off. Stir in the frozen peas (1/2 cup) and chopped olives (2 tablespoons) during the last 3–5 minutes of cooking. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt or pepper as needed.
7. 7Serve and enjoy. Sprinkle with fresh cilantro (2 tablespoons) and serve with lime wedges.