Mexican Picadillo
Savory ground beef simmered with potatoes, carrots, raisins, and olives in a mild, aromatic tomato sauce – all in one pan in about 45 minutes. The one ground beef dish even picky eaters ask for by name.
Equipment
- 12-inch skillet or Dutch oven
- Chef's Knife
- Wooden spoon
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 tsp salt (divided)
- 2 tbsp minced garlic
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1.5 lbs ground beef (80/20)
- 2 cups diced potatoes (1/2-inch cubes)
- 1 cup diced carrots (1/2-inch cubes)
- 1/3 cup raisins
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 1/2 cup pitted green olives (Manzanilla), rinsed if salty
For serving: cooked white rice, warm tortillas, fresh cilantro, lime wedges, hot sauce
Instructions
- Heat the olive oil in a 12-inch skillet or Dutch oven over medium heat. Add the diced onion and 1 teaspoon of salt. Cook until soft, about 5 minutes.
- Add the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant. The cumin will darken slightly – that's your signal to add the meat.
- Add the ground beef, breaking it up with a wooden spoon. Cook until no longer pink, about 6 minutes, letting it develop a few crispy edges for flavor.
- Stir in the diced potatoes, carrots, raisins, tomato sauce, and beef broth. Scrape up any browned bits from the bottom of the pan.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 20 minutes, until the potatoes are fork-tender. Keep a gentle simmer – tiny bubbles, not a rolling boil.
- Uncover, stir in the green olives, and let simmer uncovered for 5 more minutes to thicken the sauce. Taste and adjust salt (you may need the remaining 1 teaspoon, depending on the saltiness of your broth and olives).
- Serve over rice or with warm tortillas. Garnish with cilantro and a squeeze of lime. Pass hot sauce at the table for those who want heat.
Notes
Make ahead: This picadillo tastes even better the next day. Store in an airtight container in the fridge for up to 4 days. Freeze flat in a zip-top bag for up to 3 months. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Potato tip: Cut potatoes and carrots to a uniform 1/2-inch dice. Larger chunks will require a longer simmer and may become mushy.
Spicy adult version: Add 1-2 minced chipotles in adobo with the garlic for a smoky heat. For a lighter version, use ground turkey or chicken and add 1 tablespoon of extra oil.