Mexican Picadillo
15m
Prep Time
35m
Cook Time
6
Servings
Mexican Picadillo is delicious, savory and versatile. Serve as a main dish over rice or a filling for hard taco shells, flour tortillas, on a tostada or in a taco salad...so many options!
Mexican Picadillo is delicious, savory and versatile. Serve as a main dish over rice or a filling for hard taco shells, flour tortillas, on a tostada or in a taco salad...so many options!
Ingredients
COPY INGREDIENTS
1 pound ground beef1 small onion, chopped1 medium green pepper, chopped1 large russet potato, peeled and chopped4 cloves garlic, minced1 can Red Gold® Tomato Sauce 8 oz1 can Red Gold® Petite Diced Tomatoes 14.5 oz, drained1 can beef broth, 14.5 oz, low sodium if preferred1 teaspoon salt1/4 teaspoon black pepper1 teaspoon ground coriander1 teaspoon ground cumin1 bay leaf
Instructions
- Heat a large skillet over medium heat, add ground beef. Cook over medium heat breaking up meat with a spatula. Cook until no longer pink, drain meat and return to heat.
- Add onion, green pepper and diced potato. Cook for 7-10 minutes until onions and peppers are softened. Add garlic and cook an additional minute.
- Add the Red Gold Tomato Sauce and drained Petite Diced Tomatoes, along with beef broth. Stir in salt, pepper, coriander and cumin. Mix to combine, add the bay leaf.
- Bring to a simmer, cover and reduce heat to medium low. Cook for 10 minutes. Remove lid, stir and continue cooking with lid off for an additional 15 minutes or until potatoes are soft and most of the liquid has cooked off.
- Remove bay leaf. Taste and adjust seasoning as needed. Serve with rice or warm flour tortillas.
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