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A picture of Mexican Picadillo on top of a tostada.
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Mexican Picadillo

Mexican Picadillo is an incredibly versatile dish that is super easy to make with items that you probably already have in your pantry!
Course Main Course
Cuisine Mexican
Keyword easy weeknight meal, Mexican Picadillo, one-pot meal, Picadillo recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground meat (beef, pork, turkey, chicken) I used ground turkey
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1/4 cup diced green chili or 2 jalapeno peppers diced
  • 8 ounces diced sweet potato or sweet potato
  • 1 cup diced carrots
  • 1 14.5 ounce can diced tomatoes
  • 1- 8 ounce can tomato sauce + 1/2 can water
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 bay leaf
  • 1 teaspoon each salt and pepper
  • 1 cup frozen peas

Instructions

  • In a large saute pan with a lid, add the olive oil and warm over medium heat. Add the ground meat and the onions and saute for 5 minutes. Add the garlic, green chilies, carrots, potato, chili, cumin, bay leaf, salt, and pepper. Stir to combine well. Cook for another minute or so and then add the diced tomatoes with the liquid, tomato sauce, and water. Cover, reduce the heat to low and cook for 15 minutes or until the potatoes have cooked through.
  • Remove the lid and stir well. Add the peas and continue to cook for another 5 minutes or so to reduce the liquid. Remove from heat and let sit for 10 minutes before serving.

Notes

Serve with taco shell, totasdas, in burritoes or Rellenos. Great with cojita cheese and fresh cilantro!