Mexican Style Ground Beef
If you are tired of typical ground beef dinners try making Picadillo (pea-KA-dee-yo), a flavorful but not hot Mexican ground beef dish. Raisins add a touch of sweetness; tomato sauce adds tang.
How to Make Picadillo
Start by gathering all of your ingredients for the picadillo: ground beef, potatoes, carrots, green peas, raisins and tomato sauce. Seasoned or unseasoned tomato sauce both work well in this dish. It is more typical in Mexico to use seasoned tomato sauce. Frozen peas are preferable to canned.
Peel the carrots and potatoes first.
Chop the potatoes. We like the potatoes and carrots on the chunky side especially when we serve the picadillo over rice. If you plan on making tacos de picadillo cut the potatoes and carrots into smaller pieces.
Chop the carrots.
Time to Cook
Add the ground beef to a large frying pan with 2 tablespoons of preheated cooking oil. Gently break up the meat so that it browns evenly.
Lightly brown the ground beef. Try not to over brown the meat because it will be on the dry side. Use this picture as a guide. Don’t drain the liquid that the meat gives off. It incorporates into the dish and enriches the flavor.
Add the potatoes to the ground beef and cook for about 3 minutes.
Next add the carrots and cook for another 3 minutes.
Add the raisins to the mixture.
Add the green peas.
Mix well until all of the ingredients are evenly dispersed.
Add the tomato sauce. Add this point you will also add 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Mix in the tomato sauce until it is fully incorporated.
Cook the picadillo over medium-low heat for about 20 minutes until the potatoes and carrots are fully cooked and have softened. Taste the picadillo and add salt if necessary.
How to Serve Picadillo
You can serve the picadillo over white rice, on a tostada or in a taco.
Looks good doesn’t it?
Which do you prefer? Over rice? In a taco? Or on a tostada? If you make tacos, corn and flour tortillas are good choices.
- 2 lbs lower fat ground beef
- 2 medium white potatoes
- 2 medium carrots
- 1 cup green peas (preferably use frozen peas not canned)
- ½ cup raisins
- 1 cup tomato sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- Peel the carrots and potatoes first.
- Chop the potatoes.
- Chop the carrots.
- Preheat 2 tablespoons of cooking oil in a large frying pan over medium-high heat.
- Add the ground beef to the frying pan and lightly brown the ground beef. (about 5 minutes)
- Add the potatoes, stir and cook for 3 minutes.
- Add the carrots, stir and cook for 3 minutes.
- Add the raisins and peas.
- Mix well.
- Add the tomato sauce, salt and black pepper.
- Mix well.
- Reduce the heat to medium-low and cook for 20 minutes.
- Taste the picadillo and add salt if necessary.
Chop the potatoes coarsely if you are going to serve it over rice or on a tostada. Chop them finer if you are going to serve it in a taco.
If you are making tacos, it goes well with both corn and flour tortillas.
If you use canned peas, rinse them well to remove excess salt.
If you don't have any tomato sauce, use 3 Roma tomatoes that have been smoothly blended as a substitute.
You can add ½ cup chopped white onion if you like. Add the onion with the potatoes.
If you want your picadillo to be spicy, add 1 or 2 very finely chopped serrano chiles when you add the potato.