Tex-Mex Beef Picadillo
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!
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
I like to serve my Tex-Mex Picadillo with a side of rice (any kind you prefer), refried beans, and a sprinkle of cheese on top.
I also like to serve with flour tortillas, and use the tortillas like a piece of naan, dipping the tortilla into the Picadillo and refried beans.