Picadillo is a highly flavorful dish from Latin America with ground beef and potatoes, along with south of the border seasonings featuring both sweet and savory tastes. Garlic and cumin appear in most picadillo recipes although every Mexican household that makes this will have their own slightly different way of making it.
You can tweak the recipe however you wish, perhaps spicing it up or using a different kind of meat or bouillon. Some people add a splash more water for a looser consistency.
This delicious recipe works well as a filling for tacos or you might prefer to pair yours with rice or a side salad, as it’s versatile. Once you’ve tasted this wonderful recipe for picadillo, you’re sure to want to add it to your regular meal rotation because the whole family will want it again and again.
Why You’ll Love the Recipe:
Picadillo is a classic South American recipe which boasts beef, potatoes and tasty spices and seasonings. It makes a tasty dinner paired with your favorite sides.
How to Serve It:
Enjoy this picadillo as a taco filling or pair it with rice or another grain if you prefer.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat later if you want.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You might also like to freeze it in portions for up to 3 months. If you do this, thaw in the fridge overnight.
Variations and Substitutions:
Swap the ground beef for ground chicken or turkey for a lighter flavor. Ground pork or even lamb would work too. Feel free to tweak the spice level. If you can find tomato chicken bouillon cubes, you can use those in place of regular chicken bouillon cubes.
Picadillo recipes vary and this one is especially delicious. Despite its simplicity, you will find this to be a full-flavored and mouthwatering meal which pairs beautifully with rice and beans or with tortillas.
My Grandma’s Version of Picadillo
Ingredients
- 1 Can Diced tomatoes
- 2 lbs. Ground beef
- 8 oz. Can tomato sauce
- 2 C. Potatoes peeled and diced
- 2 Chicken bouillon cubes
- ½ Onion chopped
- 2 tsp. Cumin
- ½ Green bell pepper chopped
- 1 ½ C. Water
- 1 Tbsp. Minced garlic
- Salt and pepper to taste
Instructions
- Brown the meat in a skillet, and simmer in the grease for 15 minutes. Remove the excess fat from the skillet.
- Add the onions, peppers and garlic to the skillet, and saute until the vegetables have begun to soften.
- Stir in the potatoes, and fry the potatoes in the skillet for 2-3 minutes.
- Pour the water, diced tomatoes, tomato sauce, cumin and bouillon cubes into the skillet.
- Cover and simmer for 30-45 minutes
- Stir to combine, and season with salt and pepper to taste before serving.
- Enjoy hot 🙂
