Mexican Picadillo

15 minutes Prep Time
35 minutes Cook Time
6 Servings

Mexican Picadillo is so 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.

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 medium green pepper, chopped
  • 1 large russet potato, peeled and chopped
  • 4 cloves garlic, minced

  • 1 can Red Gold® Canned Tomato Sauce 8 oz

  • 1 can Red Gold® Canned Petite Diced Tomatoes 14.5 oz, drained

  • 1 can beef broth, 14.5 oz, low sodium if preferred
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 bay leaf

Instructions

Step one

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.

Step two

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.

Step three

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.

Step four

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. 

Step five

Remove bay leaf. Taste and adjust seasoning as needed. Serve with rice or warm flour tortillas.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs