Mexican Picadillo

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Mexican Picadillo is a tasty dish you can make at home. It’s a mix of ground beef, veggies, and spices that’s both filling and yummy. This recipe takes about 55 minutes total and makes enough for 4 people.

You’ll love how easy it is to cook. Just brown the beef, add veggies and spices, and let it simmer. The result is a warm, comforting meal that’s perfect for any day of the week. You can eat it with rice, put it in tacos, or even use it as a filling for empanadas.

Exact Ingredients List

This Mexican Picadillo recipe calls for a mix of hearty ingredients and flavorful spices. You’ll need ground beef, vegetables, and aromatic seasonings for the main dish, plus fresh garnishes to add brightness.

For The Picadillo

You’ll need:

• 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
• 2 medium potatoes, peeled and diced (½-inch cubes)
• 1 medium carrot, peeled and diced
• ½ cup frozen peas
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 Roma tomatoes, finely chopped
• 1 can tomato sauce
• 1 cup beef or chicken broth
• 2 tbsp vegetable oil

For seasoning, gather:

• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• 1 tsp dried oregano
• ½ tsp ground cinnamon (optional)
• 1-2 chipotle peppers in adobo sauce, chopped (optional)
• Salt and black pepper to taste

For Garnish

To finish your dish, you’ll want:

• Fresh cilantro, chopped
• Lime wedges

These garnishes add a pop of flavor and freshness to your Picadillo. The cilantro brings a bright, herbal note, while the lime wedges offer a zesty tang. Squeeze the lime over your serving for an extra burst of citrus that cuts through the rich flavors of the dish.

Instructions

Heat 1 tbsp oil in a big skillet over medium heat. Add the beef and break it up as it cooks. Brown it for 5-7 minutes, then drain extra fat. Season with salt and pepper, remove from the pan, and set aside.

In the same skillet, heat 1 more tbsp oil. Cook the onion for 3 minutes until soft. Add garlic and cook 30 seconds until you smell it.

Mix in tomatoes, sauce, cumin, paprika, oregano, and cinnamon. Cook 5 minutes, stirring often. Add chipotle peppers now if you want it spicy.

Put the beef back in. Add potatoes, carrots, and broth. Stir it up. Cover and simmer on low for 20-25 minutes. Stir now and then until veggies are soft.

Add peas in the last 5 minutes. Taste and add more salt and pepper if needed.

Top with cilantro and serve hot. Squeeze lime over it if you like. Try it with rice, tortillas, or in tacos!

Possible Substitutes List

You can easily adapt this Mexican Picadillo recipe to suit your tastes or dietary needs. Here are some substitutes you might try:

• Ground meat: Use ground turkey, chicken, or pork instead of beef. For a vegetarian version, try crumbled tofu or plant-based meat alternatives.

• Vegetables: Swap potatoes for sweet potatoes or butternut squash. Replace carrots with parsnips or turnips. Add bell peppers or zucchini for extra color and nutrients.

• Peas: Try corn, green beans, or edamame as alternatives.

• Spices: Experiment with different spice blends like taco seasoning or chili powder. Add a bay leaf for extra flavor.

• Tomatoes: Use canned diced tomatoes if fresh ones aren’t available. Fire-roasted tomatoes can add a smoky flavor.

• Broth: Vegetable broth works well for a meat-free version.

• Garnishes: Try diced avocado, sour cream, or shredded cheese as toppings.

Remember, these swaps may slightly change the taste and texture of the dish. Feel free to adjust quantities and cooking times as needed.

How To Make It Diabetes-Friendly

To make this Mexican Picadillo recipe more diabetes-friendly, you can try a few easy swaps:

Use lean ground turkey instead of beef. This cuts down on fat and calories.

Replace half the potatoes with cauliflower. Chop the cauliflower into small pieces to mimic the texture of potatoes.

Add more non-starchy veggies like bell peppers and zucchini. This bulks up the dish without extra carbs.

Cut the oil to 1 tablespoon. Use a non-stick pan to prevent sticking.

Skip the optional cinnamon. While tasty, it can impact blood sugar for some people.

Serve over cauliflower rice instead of regular rice. This slashes the carb count big time.

Measure your portions carefully. Stick to about 1 cup per serving to keep carbs in check.

These tweaks make the dish lower in carbs and calories. You still get all the yummy Mexican flavors, just in a more diabetes-friendly package.

Remember to test your blood sugar after eating to see how this meal affects you. Everyone responds a bit differently to foods.

Tips, Tricks & Storing

Use fresh ingredients for the best flavor in your picadillo. Chop veggies evenly to ensure they cook at the same rate. Don’t overcrowd the pan when browning the beef – work in batches if needed.

For extra flavor, try these tips:

• Toast the spices before adding other ingredients
• Use beef broth instead of water
• Add a bay leaf while simmering

Leftovers? No problem! Store cooled picadillo in an airtight container in the fridge for 3-4 days. For longer storage, freeze in portion-sized containers for up to 3 months.

To reheat, thaw overnight if frozen. Warm in a pan over medium heat, adding a splash of broth if needed. You can also microwave in 30-second bursts, stirring between each.

Get creative with leftover picadillo:

• Stuff into bell peppers and bake
• Use as a filling for burritos or empanadas
• Top baked potatoes or nachos

For meal prep, make a big batch on Sunday. Portion into containers with rice for easy lunches all week. Your future self will thank you!