Ingredients
Main Ingredients
- 1 lb ground beef
- ½ cup onion, diced
- 1 green bell pepper, diced
- 2 cups potato, peeled and diced
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- 1½ cup beef broth
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Instructions
- Brown the Meat: Heat a large skillet over medium heat and add the ground beef. Cook while breaking up the meat with a spoon until it’s mostly browned. Drain the grease, then return the skillet to the heat.
- Sauté Vegetables: Add the diced onion, green bell pepper, and potatoes to the skillet. Continue cooking over medium heat until the onion and peppers are softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Liquids and Seasonings: Pour in the tomato sauce and beef broth. Stir in the salt, ground black pepper, ground cumin, and ground coriander. Add the bay leaf to the mixture and combine everything well.
- Simmer Covered: Bring the skillet contents to a simmer, then cover and let cook for 10 minutes. This allows the potatoes to begin softening while flavors meld together.
- Reduce and Thicken: Remove the lid and stir the stew. Continue cooking with the lid off for another 10 minutes or until the potatoes are fully softened and most of the liquid has evaporated, resulting in a thick, hearty mixture.
- Serve: Remove the bay leaf and serve the Mexican Picadillo warm, ideally accompanied by flour tortillas and rice for a complete meal.
Notes
- You can substitute ground turkey or chicken for a leaner variation.
- Adjust the seasoning to taste, adding more cumin or coriander for a bolder flavor.
- For added heat, consider including chopped jalapeños or a dash of chili powder.
- If you prefer a thicker sauce, mash some of the cooked potatoes to help thicken the mixture.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
