Beef Picadillo With Potatoes
Recipe: #19687
June 24, 2015
Categories: Ground Beef, Potatoes, Mexican, Sunday Dinner, Gluten-Free, No Eggs, Fresh Tomatoes, Spicy, Beef Dinner, Mexican Dinner, Ground Beef Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (275.1 g)
- Calories 466.9
- Total Fat - 30.4 g
- Saturated Fat - 8.5 g
- Cholesterol - 103.6 mg
- Sodium - 1480.1 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 2.2 g
- Sugars - 2.4 g
- Protein - 36.6 g
- Calcium - 45.2 mg
- Iron - 5.1 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 3 tablespoons of oil to medium heat, in a large frying pan.
Step 2
Add the potatoes, cook until most sides of the potatoes are browned and crispy. Drain onto plate lined with paper towels;
Step 3
Set aside.
Step 4
In that same pan, add the ground beef, season with cumin, salt and pepper and cook until browned nicely
Step 5
Add the onions and garlic and cook for 1 to 2 minutes.
Step 6
While the ground beef is cooking,
Step 7
Add the tomatoes, Serrano pepper, water and 1 teaspoon of salt to the blender, blend until smooth, and set aside.
Step 8
Add the potatoes to the ground beef, stir well to combine.
Step 9
Add the freshly blended tomato sauce to the beef and potato mixture, stir well. Taste for salt and cook for 10 to 15 minutes or until most of the liquid has reduced.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting potatoes for this recipe, choose Russet potatoes for their starchy texture and ability to crisp up.
- To reduce the heat of the Serrano pepper, remove the seeds and ribs before adding to the recipe.
- Ground turkey instead of ground beef - The benefit of this substitution is that ground turkey is a leaner meat than beef and it has less fat and calories, making it a healthier option.
- Sweet potatoes instead of Russet potatoes - The benefit of this substitution is that sweet potatoes are a source of fiber and are higher in vitamins and minerals than white potatoes, making them a more nutritious choice.
Vegetarian Picadillo Substitute the ground beef with 1 cup of cooked black beans. Increase the potato to 1 1/2 cups and add 1/2 cup of diced bell peppers. Omit the oil and use vegetable broth to cook the potatoes. Increase the cumin to 1 1/2 teaspoons and add 1/2 teaspoon of oregano.
Mexican Rice
RECOMMENDED DISH DESCRIPTION: Mexican Rice is the perfect accompaniment to this flavorful Beef Picadillo With Potatoes. The light and fluffy texture of the rice pairs perfectly with the savory flavors of the beef and potatoes. The addition of Mexican-style spices and herbs adds a delicious depth of flavor to the dish.
Refried Beans
RECOMMENDED DISH DESCRIPTION: Refried beans are the perfect side dish to serve alongside this delicious Beef Picadillo With Potatoes. The creamy texture of the beans complements the savory flavors of the beef and potatoes. The addition of Mexican-style spices and herbs adds a delicious depth of flavor to the dish.
FAQ
Q: How long should I cook the beef for?
A: Cook the ground beef until it is nicely browned, about 5-7 minutes. Then add the onions and garlic and cook for another 1-2 minutes.
Q: What temperature should I cook the beef at?
A: Cook the ground beef on medium-high heat until it is nicely browned, about 5-7 minutes. Then reduce the heat to medium and add the onions and garlic and cook for another 1-2 minutes.
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Fun facts:
The dish Picadillo is a popular dish in Latin America, the Caribbean, and the Philippines. It is said to have originated in Spain and was brought to the Americas during the Spanish colonization.
Famous Cuban singer Celia Cruz released a song in the 1970s called “Picadillo”, which is about the deliciousness of the dish. It has become a classic Cuban song and is still popular today.