Mexican Picadillo

This Mexican picadillo is so versatile. It can be served with a side of beans and rice for a complete meal, or serve it in a burrito, in hard shell tacos, or over nachos.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Course: Dinner, Entree

Cuisine: Mexican

Calories: 421

Ingredients Method Nutrition

Ingredients

1 pound ground beef
1 onion, divided
4 Roma tomatoes, halved
3 cloves garlic
1 jalapeño pepper, seeded, or more to taste
1 tbs chicken granules, such as Knorr
1/2 teaspoon dried Mexican oregano
1/4 teaspoon ground cumin
1/2 cup water, from boiled tomatoes
salt and freshly ground black pepper to taste
1 1/2 cups diced russet potatoes

Method

Gather the ingredients.
Combine ground beef and 1/2 of diced onion in a skillet and cook over medium heat, breaking up beef with a spatula, until onion is translucent and beef is browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain excess liquid.
Meanwhile, place tomatoes, remaining 1/2 onion, garlic, and jalapeno in a pot with enough water to cover ingredients. Bring to a boil; cook until tomatoes have burst and onion and jalapeno have softened, about 5 minutes.
Using a slotted spoon, transfer tomatoes, onion, garlic, and jalapeno to the jar of a blender. Add 1/2 cooking water from tomatoes, chicken granules, oregano, and cumin, and blend until smooth. Season with salt and pepper.
Add diced potatoes to ground beef mixture and cook, stirring frequently, for 4 to 5 minutes. Add tomato mixture, season with salt and pepper, and cook until potatoes are fork tender, 3 to 5 minutes more.