Easy 30-Minute Mexican Picadillo Recipe- Easiest Recipe Ever

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Easy 30-Minute Mexican Picadillo Recipe- Easiest Recipe Ever:-This recipe for picadillo is simple to prepare, and it will allow you to indulge in the hearty flavours of Mexican cuisine. This dish strikes the ideal balance between comfort and flavour, as it is brimming with flavorful ground beef, colourful vegetables, and fragrant spices.

Easy 30-Minute Mexican Picadillo Recipe- Easiest Recipe Ever

 

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Using this recipe, you can prepare a meal that is not only satiating but also ready in just half an hour.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup beef broth or water
  • 1/4 cup raisins (optional)
  • 1/4 cup sliced green olives
  • 2 medium potatoes, peeled and diced
  • 1 carrot, peeled and diced
  • 1/2 cup frozen peas
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice, for serving

 

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Instructions

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  • Over medium heat, bring the olive oil to a simmer in a large skillet. Saut√© the onion and garlic until they have become fragrant and have softened, which should take about two to three minutes or so.
  • When you add the ground beef to the skillet, use a spoon to break it up into smaller pieces. With occasional stirring, continue cooking until the meat is browned and no longer pink.

 

  • While stirring in the ground cumin, chilli powder, paprika, dried oregano, ground cinnamon, salt, and pepper, make sure that the beef is evenly coated with the spices.
  • Take the diced tomatoes and add them to the skillet along with their juices. You can also use water instead of beef broth. To combine, give it a thorough stir.

 

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  • After adding the diced carrots, diced potatoes, sliced green olives, and optional raisins to the skillet, stir the mixture to ensure that all of the ingredients are incorporated.
  • Cover the skillet, reduce the heat to medium-low, and allow the mixture to simmer for approximately fifteen minutes, or until the carrots and potatoes have reached the desired level of tenderness.

 

  • When the vegetables have reached the desired level of doneness, add the frozen peas to the skillet and stir them until they are completely heated.
  • Please take a taste of the picadillo and make any necessary adjustments to the seasoning by adding more salt and pepper.
  • Serve the Mexican Picadillo hot over rice that has been cooked, and garnish it with fresh cilantro that has been chopped.

 

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Nutrition

  • Approximately 280 calories, 10 grammes of fat, 25 grammes of carbohydrates, 5 grammes of fibre, and 22 grammes of protein are contained in a single serving of this Mexican Picadillo.
  • This dish provides a well-rounded combination of flavours and nutrients, as it is loaded with lean ground beef and a variety of vegetables.
  • Take pleasure in this satiating meal that can be prepared in just half an hour.

 

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