Mexican Picadillo Recipe

Name: Mexican Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion diced; 2 cloves garlic minced; 600 grams ground beef; 3 tomatoes peeled and diced; 300 milliliters tomato puree canned; 1/2 cup chicken broth; salt and pepper; 3/4 cup peas small can; 2 carrots diced; 3/4 cup almonds chopped; 1 cup cactus acitron, candied, may substitute candied pineapple; 3/4 cup raisins; 2 bay leaves; 1 tablespoon herbs Italian

Servings: persons

2 tablespoons olive oil
1 onion diced
2 cloves garlic minced
600 grams ground beef
3 tomatoes peeled and diced
300 milliliters tomato puree canned
1/2 cup chicken broth
salt and pepper
3/4 cup peas small can
2 carrots diced
3/4 cup almonds chopped
1 cup cactus acitron, candied, may substitute candied pineapple
3/4 cup raisins
2 bay leaves
1 tablespoon herbs Italian

1
Saute the onion in oil for a few minutes, then add the garlic and the meat. Stir the meat until it separates and cooks but without browning, approximately 5 minutes.
2
Add the tomato, tomato puree, broth, salt and pepper. Increase the heat and when it reaches a boil lower to low heat.
3
Add the peas, carrots, acitron and almonds. Mix well and cook, covered, on low heat for 5 minutes.
4
Remove from heat, add the raisins, bay leaves and herbs approximately 15 minutes before serving. Remove the bay leaf.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion diced, 2 cloves garlic minced, 600 grams ground beef, and more.

Yes, Mexican Picadillo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Picadillo

How did you like this recipe?

Frequently Asked Questions