Mexican Picadillo Recipe
Mexican style ground beef with carrots, potatoes, green peas, raisins and tomato sauce. Great as a taco filling, over white rice or on a tostada. One of our favorite ground beef recipes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 servings
- 2 lbs low-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 and 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 and carrots, stir and cook for 6 minutes.
Add the raisins and peas and stir.
Add the tomato sauce, salt and black pepper and stir.
Reduce to medium-low heat and cook for 20 minutes until the liquid has reduced and the potatoes and carrots have softened.
Taste and add salt if necessary.
- Picadillo should be moist but not wet when served.
- If it is starting to get dry before the potatoes and carrots are cooked add 2 tablespoons of water as needed so that it remains moist.
- 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 tacos.
- 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 at the same time you add the potatoes and carrots.
- If you want your picadillo to be spicy, add 1 or 2 very finely chopped serrano chiles when you add the potato and carrots.
Serving: 1cup | Calories: 528kcal | Carbohydrates: 61g | Protein: 38g | Fat: 17g | Sodium: 916mg | Sugar: 20g