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Beef Picadillo with Vegetables

Easy home-style ground beef recipe just like mom used to prepare. A side of rice and beans with warm tortillas and it's a complete meal!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings

Ingredients

  • 2 small russet potatoes washed and diced
  • 2-4 tbsp Oil
  • 1 pound ground chuck or sirloin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp granulated garlic powder
  • 1/2 tsp cumin or to taste
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 4 large roma tomatoes roughly chopped
  • 1 serrano chopped
  • 1/3-1/2 tsp Mexican oregano
  • 2 tsps chicken or beef bouillon powder
  • 2 cups water
  • 1 medium carrot peeled and diced
  • 1 poblano diced
  • 1 small squash calabacita or zucchini, diced

Instructions

  • Add 2 tablespoons of oil to a skillet and preheat at medium for a few minutes. Add the potatoes. Spread them out evenly and season lightly with salt and pepper. Cover the skillet and cook for 15 minutes, stirring now and then. Remove from heat and reserve.
  • At the same time, preheat a large pot at medium heat for a few minutes. Add 1 pound of ground chuck or sirloin. If needed add a drizzle of oil. Season with 1 tsp. salt, 1 tsp. pepper, 1 tsp garlic powder and 1/2 tsp. cumin. Using a wooden, flat edge spoon, break up the beef and mix with spices. Cook for 7-10 minutes.
  • To the beef, add the onion and garlic. Stir to combine and saute for 4 minutes. Mix in the carrots, poblano and squash. Add a pinch of salt. Saute for 3-4 minutes.
  • While vegetables are cooking, transfer the chopped tomatoes, serrano, oregano, 2 cups water and 2 tsps. of bouillon to the blender. Blend until smooth. If you don't want to use bouillon, season with salt, to taste.
  • Pour the blended tomatoes into the pot with beef and vegetables. Stir well to combine. When it comes up to a boil, taste for salt. Adjust if needed. Add the reserved potatoes back in. If you like your picadillo more soupy, you could add a little more broth or water combined with beef(or chicken) bouillon. Cook at a steady simmer for 15 minutes.
  • Serve picadillo with a side of rice, beans and warm tortillas.

Notes

If you are using this beef picadillo for filling chiles rellenos, especially, you need to add only half of the water when blending tomatoes. Let it cook until it's thick.