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Mexican Picadillo

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 large potatoes, peeled and diced
  • 2 large carrots, peeled and diced
  • 4 cloves garlic
  • 1 (8 oz) can tomato sauce
  • 1 1/2 cups beef broth
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1/2 cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste
  • Rice or tortillas for serving
  1. Heat a large skillet over medium heat and add ground beef. Season with salt and pepper and cook until barely pink, and drain fat as needed.
  2. Add onion, potatoes, and carrots. Continue cooking until vegetables are soft and meat is cooked through. Add garlic and cook 30 seconds more.
  3. Stir in tomato sauce and beef broth. Add cumin, oregano, and bay leaf and bring to a simmer. Cover and let cook 10 minutes.
  4. Remove lid, stir in peas, and continue cooking uncovered until potatoes are tender and most of the liquid has cooked down.
  5. Serve with tortillas or rice and enjoy!