Mexican Picadillo
Description
This Mexican picadillo is so versatile. It can be served with a side of beans and rice for a complete meal, or serve it in a burrito, in hard shell tacos, or over nachos.
Ingredients
- 1 pound ground beef
- 1 onion, diced, divided
- 4 roma tomatoes, halved
- 3 cloves garlic, peeled
- 1 jalapeno pepper, seeded, or more to taste
- 1 tablespoon chicken bouillon granules, such as knorr®
- 1/2 teaspoon dried mexican oregano
- 1/4 teaspoon ground cumin
- 1/2 cup water, from boiled tomatoes
- salt and freshly ground black pepper, to taste
- 1 1/2 cups cubed russet potatoes
Directions
- Gather the ingredients.
- Combine ground beef and 1/2 of diced onion in a skillet and cook over medium heat, breaking up beef with a spatula, until onion is translucent and beef is browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Drain excess liquid.
- Meanwhile, place tomatoes, remaining 1/2 onion, garlic, and jalapeno in a pot with enough water to cover ingredients. Bring to a boil; cook until tomatoes have burst and onion and jalapeno have softened, about 5 minutes.
- Using a slotted spoon, transfer tomatoes, onion, garlic, and jalapeno to the jar of a blender. Add 1/2 cooking water from tomatoes, chicken granules, oregano, and cumin, and blend until smooth. Season with salt and pepper.
- Add diced potatoes to ground beef mixture and cook, stirring frequently, for 4 to 5 minutes. Add tomato mixture, season with salt and pepper, and cook until potatoes are fork tender, 3 to 5 minutes more.
