Mexican Picadillo
Picadillo made with pantry friendly ingredients in one pot for the ultimate easy, fabulous, no-fuss lazy weeknight dinner win! It is a warm, satisfying, intensely flavorful Latin American dish made with ground beef, potatoes, onions, bell peppers, carrots, and raisins all simmered together in a seasoned tomato sauce. It is often served over rice as well as in taco, stuffed peppers, tostadas, burritos, enchiladas, and empanadas. Every Latin American country has a variation of Picadillo because it is SO GOOD and today, I’m sharing my favorite!
Ingredients
Instructions
Brown beef with onions and jalapeno pepper in a large pot or Dutch oven over medium heat, breaking up the beef as you go. Once almost cooked though, add potatoes, carrots, bell pepper, and all seasonings and cook for 3 minutes. Add garlic and cook for 30 seconds.
Add tomato sauce, beef broth, Worcestershire sauce, raisins and bay leaf and bring to a simmer. Cover, reduce heat to low and continue to simmer for 10 minutes. Uncover and continue to simmer for 15-20 minutes, stirring occasionally, or until the potatoes are tender and most of the liquid is absorbed. If the potatoes aren't done by the time the sauce is reduced, add additional water. Alternatively, if there is too much liquid, continue to simmer until it reduces to desired consistency.
Stir in peas and cilantro and cook 1 additional minute or until heated through. Serve with rice or see post for TONS of serving ideas.
