Mexican Picadillo

Get ready to discover your new favorite weeknight dinner! This Mexican Picadillo combines perfectly seasoned ground beef with tender potatoes, carrots, and peas in a rich, aromatic tomato sauce that’ll have everyone asking for seconds.

What makes this dish truly special is how the jalapeño and Mexican oregano create layers of authentic flavor, while the potato and carrot add wonderful texture and heartiness. It’s comfort food with a delicious Mexican twist that’s both exciting and familiar.

Ingredients

For the Sauce Base:

• 4 small-medium Roma tomatoes, halved
• ½ medium onion, diced
• 2 cloves garlic
• 1 jalapeño pepper, stemmed
• ½ teaspoon kosher salt
• ½ teaspoon dried Mexican oregano
• ¼ teaspoon ground cumin
• ½ cup water

For the Picadillo:

• 2 teaspoons extra-virgin olive oil
• ½ medium onion, diced
• 1 pound lean ground beef
• ½ teaspoon kosher salt
• 1 medium russet potato, diced
• 1 large carrot, diced
• ½ cup frozen peas

Steps

1. Create the sauce base by combining tomatoes, ½ diced onion, water, garlic, jalapeño, ½ teaspoon salt, Mexican oregano, cumin, and water in a blender. Blend for 30-45 seconds until completely smooth. The sauce should have a vibrant red color with no visible chunks.
2. Heat 2 teaspoons olive oil in a large skillet over medium-high heat until shimmering. Add remaining ½ diced onion and cook for 5 minutes, stirring occasionally, until translucent and edges begin to brown slightly.
3. Add ground beef and ½ teaspoon salt. Cook for 6 minutes, breaking meat into small pieces with a wooden spoon. Look for beef to be well-browned with no pink remaining. Drain excess grease if there’s more than 1 tablespoon.
4. Stir in diced potatoes and carrots. Cook for 5 minutes, stirring frequently to prevent sticking. Pour in the blended tomato mixture and stir to combine. Reduce heat to low, cover, and simmer for 15 minutes.
5. Remove lid and cook for 5 minutes to allow sauce to reduce slightly. Add frozen peas and cook uncovered for 5 more minutes, or until potatoes and carrots are easily pierced with a fork. If mixture becomes too dry, add ¼ cup water and continue cooking.
6. Taste and adjust seasoning with additional salt as needed. The potatoes should be tender but not mushy, and the sauce should coat all ingredients evenly.

Smart Swaps

• Replace ground beef with ground turkey for a leaner option
• Swap potatoes with cauliflower to reduce carbs
• Use sweet potatoes instead of regular potatoes for extra nutrients

Make It Diabetes-Friendly

• Replace potato with 1½ cups diced jicama (reduces carbs by 15g per serving)
• Use lean ground beef (93% lean) to reduce fat content
• Portion into ¾ cup servings (approximately 18g carbs per serving)

Pro Tips

• Dice potatoes and carrots into ½-inch cubes for even cooking
• Let meat brown properly before stirring to develop better flavor
• Store leftovers in an airtight container for up to 3 days