Tex-Mex Beef Picadillo is a blend of ground beef, perfectly cooked potatoes, and Mexican spices coated in a delicious tomato sauce. Made in under 1 hour and family friendly!
Food is such a big part of my life… it always has been. I was lucky to have a mom that was a good cook, and a grandmother that was a good cook. I guess cooking runs in my blood! There are specific meals I remember eating as a child that I think fondly of today. I love to recreate those meals with my own spin and I’m excited to share this recipe with you! My Tex-Mex Beef Picadillo is a blend of ground beef, perfectly cooked potatoes, and Mexican spices coated in a delicious tomato sauce. Made in under 1 hour and a favorite in my house, specifically with my toddlers.
I’m from Texas and Tex-Mex food is part of who I am. My mom’s side of the family is Hispanic so I grew up eating variations of Mexican food, called Tex-Mex. Now that I live in the Midwest, I crave this food even more since Tex-Mex restaurants are hard to find. I probably make some type of Tex-Mex dish once a week.
One of the recent recipes I created this past winter is my Tex-Mex Beef Picadillo. I finally was able to figure out how to put my unique spin on the dish I grew up eating. The first time I made it, I was so excited to share it with my husband and kids. Needless to say, my husband and kids cleaned their plates when they tried this recipe.
There are so many different variations of Picadillo; some versions have raisins or olives, but they all have potatoes, beef, and tomatoes. My version is a spin on Mexican Picadillo; ground beef cooked with potatoes, diced tomatoes, bell peppers, spices, broth, and tomato sauce.
Not only is this recipe SO GOOD, it’s all made in one pot, which is a huge win for the cook that has to also clean the dishes. To start, dice an onion, green bell pepper, and garlic, then peel and dice potatoes. Heat olive oil in a large pot over medium heat then add the onion and pepper. Sauté until soft, then add the garlic and sauté for 1 minute. Add the ground beef and cook, breaking up the meat into small pieces. Once the meat is cooked, add the potatoes, beef broth, diced tomatoes, tomato sauce, and spices. Bring to a boil, cover, reduce the heat, and let cook for 25 minutes. Remove the lid, reduce the heat again, and let cook for another 15 minutes until the potatoes are soft.
Tex-Mex Beef Picadillo is a blend of ground beef, perfectly cooked potatoes, and Mexican spices coated in a delicious tomato sauce. Made in under 1 hour and a favorite in my house. I like to serve this with rice, refried beans, and a flour tortilla.
I hope you enjoy these bites of flavor!
And here’s how I serve this meal to my kids, because seeing a picture of a kids plate of food is just the cutest!
Tex-Mex Beef Picadillo
Ingredients
- 1 Medium White Onion
- 2 Green Bell Peppers, Seeds Removed
- 3 Cloves Garlic
- 2 Pounds Yukon Gold Potatoes
- 1 Tablespoon Olive Oil
- 2 Pounds 92% Lean Ground Beef
- 15 Ounces Canned No-Salt Added Tomato Sauce
- 15 Ounce Canned Diced Tomatoes with Green Chiles
- 32 Ounces Low Sodium Beef Broth
- 1 Teaspoon Salt
- 2 Teaspoons Cumin
- 1 ½ Teaspoons Chili Powder
- ½ Teaspoon Mexican Oregano
- 2 Bay Leaves
Instructions
- Chop onion and green bell pepper, set aside. Mince garlic and set aside.
- Peel potatoes, dice into 1 inch cubes, and set aside.
- Heat a large pot over medium and add olive oil. Add diced onion and bell pepper, and sauté for 7 minutes until onion is translucent. Add garlic and sauté for 1 minute. Add ground beef to the pot and cook for about minutes, breaking meat up into small pieces until everything is fully cooked.
- Drain the meat mixture to remove the grease then add back to the pot. Add potatoes, tomato sauce, diced tomatoes with chilies, beef broth, salt, cumin, chili powder, Mexican oregano, and bay leaves, then stir.
- Increase heat to high-medium to bring to a boil. Once pot has reached a boil, reduce heat to medium, cover, and let cook for 25 minutes. Remove lid, stir, reduce heat to medium-low and let simmer for another 15 minutes until potatoes are fork tender.
- Remove and discard bay leaves before serving.
Notes
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