Mexican Picadillo Recipe

Cooking Directions

• STEP 1.Heat oil in a large skillet over medium heat. Add onions and garlic, and cook until onions are translucent.
• STEP 2.Add ground beef to the skillet and cook until browned. Drain any excess fat.
• STEP 3.Stir in diced tomatoes, tomato sauce, potatoes, carrots, and spices. Simmer for 15-20 minutes, or until the potatoes are tender.
• STEP 4.Add peas and olives to the skillet and cook for an additional 5 minutes.
• STEP 5.Serve the Mexican Picadillo hot with rice, tortillas, or as a filling for tacos or empanadas.

Cooking Tips

• For extra flavor, you can add a splash of beef broth or red wine while simmering the picadillo.
• Feel free to customize the vegetables in the picadillo according to your preference. You can add bell peppers, corn, or zucchini.
• Leftover picadillo can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Mexican Picadillo hot with rice, tortillas, or as a filling for tacos or empanadas.
• Leftover picadillo can be reheated in a skillet or microwave.
• Garnish with fresh cilantro and a squeeze of lime juice for added freshness.