This easy Mexican Picadillo is based on my grandmother-in-law's original Picadillo recipe. The perfect busy weeknight dinner. Chock full of veggies and flavor.
Course Main Course
Keyword Mexican Picadillo, Picadillo
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
1lbslean ground beef
1/2cup beef broth
If needing rice as a side start by preparing rice and while rice is steaming prepare the Mexican Picadillo.
Finely chop onion and garlic and set aside in a bowl.
Peel carrot, chayote, and russet potato and cut into about 1/4" dice. Then cut off dry ends from green beans at cut into about 1/4". Lastly, cut green parts off Roma tomatoes and then coarsely chop. Set all veggies aside in a bowl.
Preheat a large pan over medium heat, then add olive oil and fry chopped onion and garlic in it until translucent.
Add ground beef and break apart with a spatula and stir-fry until brown.
Add all veggies to the beef, as well as sea salt, pepper, bay leaf, and beet broth then mix well and flatten with a spatula.
Reduce heat to low and cover the pan. Let simmer for 15 minutes, then remove the lid, and let simmer an additional 5-10 minutes stirring often.
Once the broth is saucier and less brothy, add frozen peas and cilantro, give one last stir, and serve.