Name: Picadillo with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 2 tbsp vegetable oil; 1 pc yellow onion (medium, finely chopped); 2 pcs carrots (medium, peeled and cut into 1/4-inch dice); 1 pc jalapeño pepper (minced, seeds removed for less heat); 4 pcs garlic cloves (minced); 1 lb ground beef (85% lean recommended); 2 pcs potatoes (medium, peeled and cut into 1/2-inch dice); 14.5 oz canned diced tomatoes (undrained); 0.5 cup beef broth (low sodium); 1.5 tsp ground cumin; 1 tsp dried mexican oregano; 1 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground); 0.5 cup frozen peas; 3 tbsp fresh cilantro (chopped, for garnish)

Popularity

3.0

Homestyle, protein-packed picadillo with potatoes. Perfectly spiced and truly soul-satisfying comfort food!

Nutrition per Serving

501

Calories

35g

Protein

33g

Carbs

26g

Fat

Recipes in this Meal

1. Picadillo with Potatoes

A comforting one-pan meal featuring savory ground beef and tender potatoes simmered in a flavorful tomato and chili sauce. This classic Mexican-American dish is perfect for weeknight dinners and serves beautifully with rice or warm tortillas.

Prep15 min

Cook30 min

Servings4

Serving size: 1 serving

501cal

35gprotein

33gcarbs

26g

Ingredients

2 tbsp vegetable oil
1 pc yellow onion (medium, finely chopped)
2 pcs carrots (medium, peeled and cut into 1/4-inch dice)
1 pc jalapeño pepper (minced, seeds removed for less heat)
4 pcs garlic cloves (minced)
1 lb ground beef (85% lean recommended)
2 pcs potatoes (medium, peeled and cut into 1/2-inch dice)
14.5 oz canned diced tomatoes (undrained)
0.5 cup beef broth (low sodium)

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About Picadillo with Potatoes

Homestyle, protein-packed picadillo with potatoes. Perfectly spiced and truly soul-satisfying comfort food!

This tex_mex dish is perfect for lunch. With 501.27 calories and 35.04g of protein per serving, it's a nutritious choice for your meal plan.

fat

1.5 tsp ground cumin

1 tsp dried mexican oregano

1 tsp salt (or to taste)

0.5 tsp black pepper (freshly ground)

0.5 cup frozen peas

3 tbsp fresh cilantro (chopped, for garnish)

Instructions

1
Sauté Aromatics
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add the chopped onion, carrots, and jalapeño. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
- Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
2
Brown the Ground Beef
- Add the ground beef to the skillet with the sautéed vegetables.
- Use a wooden spoon or spatula to break the meat into small crumbles. Cook until it is fully browned and no longer pink, about 6-8 minutes.
- Carefully drain off any excess grease from the skillet.
3
Simmer the Picadillo
- Stir in the diced potatoes, undrained diced tomatoes, beef broth, ground cumin, Mexican oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for 15-20 minutes, stirring occasionally. The picadillo is ready when the potatoes are fork-tender.
4
Finish and Serve
- Uncover the skillet and stir in the frozen peas. Cook for another 2-3 minutes, until the peas are bright green and heated through.
- Taste the picadillo and adjust the seasoning with more salt and pepper if needed.
- Remove from heat, garnish with fresh cilantro, and serve warm.

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Fat

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Carbs

31gFat

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