Mexican Picadillo
A comforting Mexican dish featuring seasoned ground beef and tender potatoes simmered in a rich tomato sauce, served with fluffy rice.
15 min
Prep
25 min
Cook
4
Serves
550
Calories
Macros · per serving
26g protein
63g carbs
21g fat
Ingredients
For 4 servings
- 500 g ground beef
- 2 potato
- 1 onion
- 2 clove garlic
- 1 cup tomato sauce
- 2 tbsp olive oil
- 1 green bell pepper
- 1 carrot
- 1 cup frozen peas
- 1 tsp cumin
- 1 tsp dried oregano
- salt — to taste
- black pepper — to taste
- 1.5 cups white rice
- 3 cups water
Instructions
- 1
Peel and dice the potatoes and carrot. Finely chop the onion and green bell pepper, and mince the garlic.
- 2
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until soft, about 3 minutes.
- 3
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 5 minutes. Drain excess fat if necessary.
- 4
Stir in the green bell pepper, carrots, diced potatoes, and frozen peas. Cook for another 3 minutes.
- 5
Add the tomato sauce, cumin, oregano, salt, and black pepper. Stir well and bring to a simmer.
- 6
Cover the skillet, lower the heat, and let it simmer for 15 minutes or until the potatoes are tender.
- 7
Meanwhile, bring water to a boil in a medium pot. Add white rice, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked.
- 8
Serve the picadillo over a bed of rice.
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