Introduction
Picadillo is a classic ground beef dish popular across Latin America, usually made with tomatoes, potatoes, and spices. This version adds a Southwestern kick with roasted green chiles, giving it a smoky, mildly spicy flavor that makes it perfect as a main dish, taco filling, or even a topping for rice.
Ingredients (Serves 4–6)
- 1 lb ground beef (or ground turkey/pork)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, diced small
- 1 cup roasted green chiles, chopped (Hatch or Anaheim work best)
- 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt & black pepper, to taste
- ½ cup beef broth or water (more if needed)
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook beef: In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned. Drain excess fat if needed.
- Add aromatics: Stir in onion and garlic. Cook until softened and fragrant.
- Incorporate potatoes: Add diced potatoes and cook for 5 minutes, letting them absorb flavor.
- Add seasonings & liquids: Stir in roasted green chiles, tomatoes, cumin, paprika, oregano, salt, and pepper. Add broth or water, stir, and bring to a simmer.
- Simmer: Reduce heat to low, cover, and cook 20–25 minutes until potatoes are tender and mixture has thickened. Stir occasionally and add more liquid if needed.
- Serve: Garnish with fresh cilantro. Serve with rice, warm tortillas, or use as a filling for tacos or burritos.
Tips & Variations
- Add a handful of raisins and sliced olives for a Cuban-style touch.
- Use ground turkey or pork for a lighter or richer flavor profile.
- Swap potatoes with zucchini or squash for a lower-carb version.
- Top with queso fresco or shredded cheese for extra creaminess.
Enjoy !!
